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Goats’ cheese ravioli, spiced cauliflower and quails’ eggs with a caper and sultana dressing
Fruit and vegetables
1 head
cauliflower
, broken into florets
1 head purple
cauliflower
, broken into florets
1
thyme
sprig
½ tbsp finely chopped flatleaf
parsley
.
nasturtium
leaves and flowers, to garnish
watercress
leaves, to garnish
Tins, packets and jars
1 tsp
Dijon mustard
8
capers
, roughly chopped
Cooking ingredients
500g/1lb 2oz ‘00’
flour
, plus extra for dusting
2 tbsp
olive oil
, plus extra for cooking
3 tbsp
olive oil
pinch ground
cumin
pinch ground
turmeric
1
bay leaf
salt and freshly ground
black pepper
1 tsp
white wine vinegar
3 tbsp extra virgin
rapeseed oil
20g/¾oz golden
raisins
, soaked in warm water and drained
Dairy, eggs and chilled
4 quails’ eggs
4 free-range
egg yolks
1 free-range
egg
, beaten
225g/8oz soft goats’ cheese, broken up
Back to recipe
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