Prep time:

Cooking time: 4 minutes

Total time:

Serves: 16

16 Quail's Eggs

2 Large Baking Potatoes

500g Smoked Haddock (undyed) skinned and lightly poached in milk

Handful of very finely cut Chives and Parsley

Zest of One Lemon


Pinch of Cayenne

50g Plain Flour

3 Well Beaten Eggs

250g Panko Breadcrumbs


Pinch of Cayenne Pepper

2 Egg Yolks

1tsp Dijon Mustard

300ml Sunflower Oil

Juice of One Lemon

Salt and Pepper

20g Curry Powder

2g Tumeric

2tbsp Sweet Chilli Sauce

Fresh from the kitchen of her Cookery School in Tunbridge Wells Rosemary Shrager and her apprenticeship team share four exceedingly delicious Easter recipes




  • words:
  • pictures: David Merewether

Smoked Haddock & Asparagus Tartlets

Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets

Scotch Egg

After deciding to relocate to Kent from London, Sally and Andy Littlestone of Sissinghusrt Pigs, realised their dream of rearing pigs for themselves – starting off with two rare breed British Saddlebacks. Three years later, they’ve increased their rare breed...

Scotch Eggs

Portable and delicious, no party is complete without a good homemade scotch egg. To simplify the method, we oven bake ours and go for cricket ball sizing. Watch the boys come bowling in when you present these beauties!