SERVES 4

8 Quails eggs
1 pack of precooked Beetroot
200g Smoked Salmon
200g Smoked Venison
1 small loaf of Rye bread
1 stalk of Celery
2 Chantenay Carrots
1 red Onion
150ml White wine vinegar
150ml White Balsamic vinegar
300ml Water
80g Caster sugar
Pinch of salt
1 small bunch Dill
2g Dill pollen

.  .  .  .  .  .

Place the eggs in a pan of boiling water and cook them for 90
seconds. Run cold water into the pan, rapidly cooling it and keep
the water running until it’s completely cold. Remove the eggs and
gently tap them to crack the shell all over, then place them back
in the cold water for a few minutes. This will enable you to peel
them easily. Peel them and set aside.

Pickles
Clean, then finely slice across the celery stalk, about the thickness
of a £1 coin.
Trim and slice the carrots lengthwise. You need slices that are
about 1mm thick.
Carefully dice the onion into 5mm pieces.
Pour the vinegars, water and 80g caster sugar into a pan and stir.
Add the Celery, Carrot and Onion (not the beetroot). Bring to
simmering point, take off the heat, then add 4 of the peeled eggs.
Set aside.

Beetroot squares & purée
Finely dice one of the beetroot into 5mm cubes, save the off cuts.
Using the remaining beetroot and off-cuts, roughly chop them
and place in a pan, add water (just enough to cover them), bring
to the boil and simmer for 10 minutes. Take off the heat and
carefully, using a stick blender, whizz them until a smooth paste is
formed, then add a pinch of salt to season. Set aside.

To assemble
Dot the Beetroot purée around the Serving Platter, slice the Rye
bread and place at one end, then add slices of the Salmon and
Venison. Halve the Quails eggs (using a very sharp knife) and
place randomly around the plate. Decorate with the pickles and
beetroot cubes. Lastly, scatter around a few dill fronds and
flowers and sprinkle the Dill pollen over the top.

SERVES 8 AS A CANAPE

8 Quails eggs
  100g Smoked Salmon
100g washed spinach leaves
200g grated cheddar
50g parmesan grated
200ml double cream
Salt & pepper to season

Equipment
Use 8 Espresso cups for cooking and serving as canapés

.  .  .  .  .  .

Cook the spinach in a pot of boiling water for 20 seconds, then
quickly run under cold water to blanch it. Divide the spinach
equally between the 8 Espresso cups.

Mix the cheese and cream together (holding back a little of the
parmesan) and cook in a saucepan over a low heat to make a
thick sauce, stirring continuously. Divide this mixture equally
between the 8 cups. There should be approx. ½” of sauce.

Place a layer of smoked salmon to cover the cheese sauce.

Crack the Quails Eggs and pour one into each cup. Season with a
little salt & pepper.

Place in a preheated oven at 140°C for 12 minutes.

When the egg has just gone white (yolk should still be runny),
sprinkle a little parmesan on top and place under a grill to melt
the parmesan, then serve.

SERVES 8

400g minced Pork
400g Turkey meat, finely chopped
2 happy eggs
3 Posh Bird Duck eggs
2 medium red onions, finely chopped
50g dried Cranberries
1 pack streaky Bacon
75g Breadcrumbs
100g Pistachios
3 cloves of Garlic, finely chopped
3 tsp English Mustard
1 tblsp Worcestershire sauce
50ml Armagnac
Salt & cracked Black Pepper

Equipment
Non-stick Loaf Tin
Large mixing bowl
Roasting tray

.  .  .  .  .  .

Pour Armagnac into a small saucepan, gently warm (don’t boil)
and switch off the heat, then add the Cranberries so they can soak
for 30 minutes.

Soft boil the Duck eggs, by placing them in boiling water for 4 ½
minutes, then remove them, gently crack their shells all over and
place in cold water for 5 minutes to stop them cooking. The shells
can now be easily removed.

In a large mixing bowl, mix the pork and turkey with a wooden
spoon, add the onions, garlic, Worcestershire sauce, English
mustard, 1 dessert spoon of black pepper and a generous pinch
of salt; mix until well combined. Crack the happy eggs into the
mixture, stir, gently adding the breadcrumbs, pistachios,
Armagnac and cranberries; fold until combined.

Line your Loaf Tin with slightly overlapping strips of bacon;
ensuring the ends overhang the edges of the tin so they can be
folded over the top of the terrine. Place approx 2” of the mixture
into the Loaf Tin. Press 3 holes large enough for the Duck Eggs to
rest in, put the Duck Eggs gently in-place and cover with another
1” of mixture. Wrap the overhanging bacon over the top of the
terrine forming a neat parcel.

Cover with foil and crimp around the edges forming a seal.  Place
the Loaf Tin in a roasting tray and pour water into the tray until
1½” deep. Place in a preheated oven at 160°C for 90 minutes.

Bring it out, switch the oven off, remove the foil and place it back
in the oven for 30 minutes. When it has cooled, chill in the fridge.

To serve, cut into slices and serve with cheese & pickles.

SERVES 8

300ml Milk
300ml Double cream
3 Posh Bird Duck Eggs
40g Caster Sugar
100g good quality Milk Chocolate
5 Gelatine leaves
1/4 cup White Rum
1/4 cup Whisky
1 tsp Mace
1 Nutmeg

.  .  .  .  .  .

Place the gelatine leaves in a small bowl of cold water until
they’re soft.

Pour the milk and cream into a saucepan, bring to a simmer,
then take off the heat.

In a bowl, beat the eggs and caster sugar, then whisk in the still-
hot milk & cream to form a thin custard. Still whisking, add the
gelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup of
Rum, stir and taste, add more if you prefer it stronger. Finally, add
the ground Mace, whisk, then carefully pour the mixture into
teacups and place into the fridge to set.

To serve, grate the chocolate over the top, then, at the table,
grate the nutmeg freshly over the top, this produces a lovely
festive aroma for your guests to enjoy.

You can make a non-alcoholic version of this recipe using the
same ingredients, minus the Whisky, Rum and 2 of the
Gelatine leaves.

PREPARE 10 MINUTES  COOK 30 MINUTES

SERVES 3

100g Plain flour
2 happy eggs
100ml Full-fat milk
Generous pinch of salt
Generous pinch of white pepper
60ml Water, cold
6 Pork sausages
A drizzle of vegetable oil

.  .  .  .  .  .

Mix the butter, sugar and flavouring together until light and fluffy
Lay the sausages in a small roasting tin, drizzle with oil and place
in a preheated oven at 180°C for 10 minutes

Add the flour, salt and pepper to a bowl, make a well in the middle
of the flour and break both eggs into it. Using a hand whisk, mix
the eggs with the flour starting slowly from the centre. Once the
eggs are combined, gradually add the water, mixing to a thick
paste. Finally, add the milk, continually mixing with the hand whisk
until the batter is smooth (you can use an electric mixer for this
process but it will rise better if you do it by hand)

When the sausages are just starting to brown in the oven, take
them out, turn the oven up to 200°C, pour the batter in with the
sausages and return them to the oven for a further 20 minutes.
When cooked, it will have risen and be golden brown and crispy
on top

Serve immediately with an onion gravy