Quail’s eggs with three dips

Method

1. The day before serving, put the garlic, yolks, breadcrumbs and vinegar into a food processor. Season and whizz to a paste. With the motor still running, slowly add the oil to make a smooth, thick mayonnaise. Add 1 teaspoon hot water and mix. Chill until required.

2. For the cumin salt, warm the cumin seeds in a non-stick pan over a high heat until they release their aroma. Crush to a fine powder using a pestle and mortar. Stir into the salt.

3. For the herb dip, roughly chop the herbs and mix together.

4. Put the quail’s eggs into a pan and cover with cold water. Bring to the boil, then simmer for 3 minutes. Drain under cold running water to cool, then peel. Chill in the fridge until required.

5. Just before serving, cut the eggs in half (or leave whole if you prefer) and arrange on a platter. Put the 3 dips into bowls and serve with the eggs.