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
Salt
Pinch of Cayenne
50g Plain Flour
3 Well Beaten Eggs
250g Panko Breadcrumbs
Salt
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: Rosemary Shrager
- pictures: David Merewether
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