QUAIL EGGS WITH FLAVOURED SALT

The saltiness of these little quail eggs makes them the perfect pairing with the vermouth cocktail

SERVES 6

1 tsp caraway seeds

1 tbsp fresh thyme leaves 25g Maldon sea salt

18 quail eggs

Sumac and caperberries, to serve

1

Toast the caraway seeds in a dry frying pan over a low heat for 1 minute or so. Once cooled, tip into a grinder or small bowl of a food processor. Add the thyme leaves and salt and pulse until combined and roughly ground.

2

Lower the eggs into a pan of gently simmering water and cook for 2 minutes. Cool under cold running water to stop them over-cooking.

3

Serve the quail eggs alongside small bowls of the flavoured salt and sumac for sprinkling and caperberries so guests can help themselves.

Bruna serving board; stoneware biscuit plate, both Rowen & Wren. Shallow ceramic pot, Dantes Ceramics. Small pouring dish, Aerende. Buffalo horn salt bowl, David Mellor. Martini Olive washed linen tablecloth, Linen Tales