TODAY’S RECIPE: Celeriac & Comte fritters

GREAT as a starter or light lunch. SERVES 2-4. Ingredients

4 quail’s eggs 200g celeriac, peeled and coarsely grated 1 green apple, grated 1 tbsp tarragon or chervil, chopped 6 sage leaves, chopped 100g Comte cheese, grated 1 tbsp pumpkin seeds Pinch of chilli flakes 2 eggs, separated 1 tsp Dijon mustard 1 tbsp rapeseed oil, plus extra for frying 1 tbsp butter Bunch of parsley, leaves picked ½ red onion, sliced White wine vinegar Celery salt

Method

1. Heat oven to 200c/180c fan/gas 6. Put quail’s eggs in a bowl of warm tap water. Bring about an inch of water to boil in a saucepan and prepare a bowl with some iced water. Gently lower the quail’s eggs into the boiling water and boil for 2 minutes, then drop them into the iced water. Leave until chilled. Carefully peel.

2. Toss celeriac, apple, herbs and Comte with the pumpkin seeds and chilli flakes and season. Combine the egg yolk with mustard and stir into celeriac mixture. Whisk the egg white to stiff peaks and fold into the celeriac fritter mix.

3. Heat oil and butter in a non-stick frying pan. Put two dessert-spoonfuls of fritter into fat and fry until a crust caramelises. Turn and cook for two more minutes. Place on a lined baking sheet and bake for five minutes. Remove from oven and allow to settle for a couple of minutes. Dress parsley and red onion with vinegar and a little rapeseed oil. Divide between plates and top with quail’s eggs and celery salt.

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