Escargot and sweet potato stuffed quail with black garlic purée

Tick what you already have.

• 4 semi-boneless quail
• 1 can escargot (about 12-16 snails), drained, plus 3 tbsp garlic butter
• 200 g frozen sweet potato fries, baked and roughly chopped
• 2 black garlic cloves, finely diced (for the stuffing)
• 1 tbsp chopped parsley
• 1 white onion, thinly sliced
• 2 tbsp olive oil
• 6 black garlic cloves (for the purée)
• 2 garlic cloves
• 3 sprigs thyme
• 120 ml chicken stock
• 1 small lotus root, peeled and thinly sliced
• 120 ml rice vinegar
• 60 ml water
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp mustard seeds
• 1 small slice raw beet (for color)
• mixed herb salad, to serve