Recipes

• 12 fresh quail eggs
• Packet of mini croustade cases
• Jar of sun-dried tomato mayonnaise
• 6 Sun-blush tomato pieces

Drop quail eggs in boiling water and when water regains the boil, boil eggs for 2 minutes. Then transfer cooked eggs in to iced water to cool very quickly (to stop egg yolks edging black). When cold, peel the eggs and keep to one side. Put half a piece of sun-blush tomato in each case. Cut the eggs in half and place in each case, yolk upwards. Put a teaspoon of sun-dried tomato mayonnaise on top of each.