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

1. To make the Scotch eggs, first cook the quail’s eggs in boiling water for 2 minutes (large for 4 minutes) then put straight into iced water. Allow to cool before removing the shell.
2. Put the potatoes into an oven at 180˚C and cook for about an hour until soft. Leave in longer if needed. Remove and allow to cool, scoop out the potato from the skin and put through a ricer or sieve.
3. Chop the smoked haddock finely, put into a bowl and add the chives and parsley, cayenne and zest and mix well.
4. Add the potato to the mixture (not all at once, it’s just to bind the whole thing together). Season well.
5. Peel the eggs carefully, they will be delicate being soft. Take a small ball of the haddock, enough to cover the egg. Flatten it so it wraps around the egg. Repeat with the rest of the eggs, put onto a floured tray and place in the fridge for an hour.
6. Once the egg has rested, roll in flour then egg, then panko breadcrumbs with a pinch of salt and cayenne added. When finished, put into the fridge again for another hour to rest, if possible.
7. Heat up the sunflower oil in a deep fat fryer to 180˚C and cook the eggs for approx. 4 minutes, turning until golden.
8. To make the mayonnaise, put the egg yolk and mustard into a bowl and whisk. Add the oil, drop by drop, until it becomes thick. You can now start adding the oil a little faster. When finished, add the lemon and curry powder, turmeric and chilli sauce, check for seasoning