Photo by: Jonathan Lovekin

Raw Brussels sprouts with oyster mushrooms and quail eggs

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140g oyster mushrooms, cleaned
2½ tbsp olive oil, plus extra to finish
Salt and black pepper
180ml verjuice
1 tsp lemon juice
12 quail eggs
240g brussels sprouts, outer layers removed, thinly sliced
20g parsley, finely chopped
40g aged manchego, shaved very thin (I find a vegetable peeler works best)

Maggie Beer's verjuice – which you can find online – has got just the right combination of tart and sweet. Extra lemon juice and a little maple syrup would make an OK substitute. Serves four.


Heat the oven to 170C/335F/gas mark 3. Put the mushrooms on a tray and drizzle over a tablespoon of oil. Season and bake for 15 minutes, till lightly golden. Leave to cool slightly.

Pour the verjuice into a small pan and simmer over medium heat until about two tablespoons remain. Leave to cool for a few minutes, then whisk with the lemon juice and remaining oil, and season to taste. Set the dressing aside. Rinse the pan, fill with fresh water and bring up to a gentle simmer. Using the handle of a wooden spoon, create a whirlpool in the centre and break in a quail egg so that the motion of the water encourages the white to wrap around the yolk. Cook for a minute, until you can see that the white is set around the yolk. Carefully lift the egg from the pan and place in cold water. Repeat with the remaining eggs. Once all are cooked, dry them carefully on a paper towel.

Place the sprouts, parsley, cheese and mushrooms in a mixing bowl, add the verjuice dressing and lightly toss together. Taste, adjust the seasoning, then divide the salad between four plates. Top each serving with three quail eggs, and finish with a drizzle of oil.

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