Quail eggs with celery salt

Special equipment • food processor

Serves 4

2 celery ribs, finely chopped

12 quail eggs, hard-boiled and peeled (or buy ready-prepared ones)

sea salt

1 Preheat the oven to 400°F (200°C). Place the chopped celery on a baking sheet, sprinkle with a couple of pinches of salt, and toss to coat. Spread the celery into an even layer, then roast in the oven for 5–8 minutes until crisp and dry. Transfer the celery to a food processor, and process until fine this is your celery salt.

2 To boil fresh quail eggs, place them in a pan of gently boiling water, then simmer for 2½ minutes. Drain, and rinse in cold water until cool. Carefully peel away the egg shells. Place the quail eggs on a serving plate, and sprinkle lightly with a little sea salt. Transfer the remaining celery salt to a small bowl, and serve alongside the eggs for dipping.

Cheat:

You can buy ready-made celery salt, but it’s fun to make your own and it tastes so much fresher.

Quail eggs with celery salt