Woodcock with raw vegetables, sour onions and pickled rocket buds recipe

Serves 6

3 woodcock, gutted, plucked and perfectly matured
3 onions
1 carrot
1 turnip
1 swede
1 leaf of kale
The whey from one litre of yoghurt, reduced to a tenth of its original volume
Butter
Rocket buds pickled in vinegar
Salt

Woodcock with raw vegetables, sour onions and pickled rocket buds. Photograph: Georgia Glynn Smith

Slice the onion thinly and cook the slowly in a pan together with the reduced whey and some butter. It is important to not let them brown since that will take away the freshness of the preparation. Do not salt the onions.

Brown the woodcocks in some butter and put them to rest a while somewhere warm but not hot.

Slice the root vegetables thinly and in different directions, tear pieces of kale from the stem in irregular shapes.

Carve the birds and finish the pieces in a hot pan with some fresh butter, season with salt and plate with onions, raw vegetables and pickled rocket buds.

• Magnus Nilsson is head chef at the restaurant Fäviken in Sweden