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

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...