This canapé looks intricate but is surprisingly simple. The charcoal adds drama, and the aioli brings richness. For speed, a good-quality garlic mayonnaise works beautifully.

Cook the quail’s eggs:
Bring a medium pan of water to a vigorous boil. Add vinegar to help with peeling. Gently lower in the eggs and boil for 3½ minutes. While boiling, prepare a bowl of iced water. Transfer eggs to the ice bath and leave to cool completely. Peel carefully and pat dry with kitchen paper.

For the charcoal dusting:
Mix charcoal, paprika, and celery salt in a small dish. Roll each dry egg gently in the dust to coat.

To make the aioli:
In a bowl, whisk egg yolk, garlic, and mustard until smooth. Slowly add oil drop by drop, whisking constantly to form an emulsion. Once thickened, add vinegar or lemon juice and season with salt. Use immediately or refrigerate for up to 24 hours.

To serve:
Place a small spoonful of aioli on a canapé spoon or small dish. Top with a whole charcoaled quail egg.

Serve chilled or at room temperature.

We were delighted to visit Nicci and Sophie at Home Gurr’own to shoot this issue’s festive canapé recipes – their signature inventive take on a traditional small bite – a brilliant example of their flair for creativity which has made them so in demand as wedding and event caterers.
Using organic principles, the team at Home Gurr’own grow many of the vegetables, herbs and edible flowers used to create their wedding and event menus. They also rear animals which are free to roam their idyllic smallholding – think Gloucester Old Spot pigs, Southdown sheep, chickens for eggs and bees for honey and mead. Any ingredients that they aren’t able to produce themselves, are sourced from the surrounding countryside to ensure the menus are always unique, fresh and local. To find out more see homegurrown.co.uk, call 07747 816541 or follow them on Instagram @homegurrown