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:
  • pictures: David Merewether

Rhubarb & pistachio loaf cake

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Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

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