Method

Quail eggs – 
To hard boil the quail eggs, place gently in boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve. Alternatively, these can be bought ready-to-eat, cooked and peeled.

Beetroot and horseradish – 
Place the beetroot in a food processor and blitz well. Scrape down the sides of the food processor, add the horseradish and soured cream then blitz for a few more seconds. Season to taste and spoon into a serving bowl. Chill until needed.

Ricotta and sundried tomato – 
Place the ricotta in a mixing bowl, add the sundried tomatoes, lemon zest and black pepper. Mix well, spoon into a serving bowl, drizzle with a little oil from the tomato jar. Chill until needed.

Herby sea salt – 
Place the sea salt in a mixing bowl. Finely chop the herbs and mix together, or blitz the salt and the herbs in a food processor. Pulse for a few seconds to create a bright green salt and spoon into a dipping bowl.

Smoky bacon dust –
Place a large frying pan on a medium heat, add the bacon rashers and cook until super crispy, then place on a cooling rack and allow to cool for a few minutes. Put the pan back on the heat and lightly fry the rosemary, add the paprika and tip into a food processor. Once the bacon has cooled, add it to the food processor with the rosemary and paprika. Pulse a few times, add a good pinch of black pepper and blitz again into dust. Tip into a serving bowl, cover and serve at room temperature. This will keep in a sealed box in a cool room for 2 days.

Roasted chopped nuts –
Simply roast your favourite combination of nuts in the oven until golden. Allow to cool then chop to size of chunky breadcrumbs, tip into a serving dish and cover until needed.