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Claridge's roasted quail with celeriac & mushrooms
- 1 celeriac , diced
- 2 sprigs thyme
- 1 tbsp double cream
- 1 tbsp chopped chives
- olive oil
- a clump shimeji mushrooms , stalks trimmed (from some supermarkets and don't waste the stalks, use them in a stock) or a few handfuls baby mushrooms
- hazelnut vinaigrette, made with 2 tbsp sherry vinegar, 2 tbsp hazelnut oil, 2 tbsp grapeseed oil and 1 tsp Dijon mustard, whisked together
- 8 quails
- 2 garlic cloves
- 12 quail eggs
- a couple of handfuls rocket
Directions:View on BBC Good Food
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