Quail egg, clams and radish salad
METHOD
Cut the grapes into four and place in a bowl with the verjus, cover with cling film and let rest overnight.
Place the garlic and oil in a pan and heat for 1 minute. Add the washed clams and wet with the white wine, cook until the clam shells are fully open.
Take off the heat and discard any clams which are not open.
Take the meat off the shell and strain the cooking liquid.
Pass the cooking liquid back in the pan and reduce to 1/3 the original size, take off the heat and add the crème fraîche. Chill for 3–4 hours, or overnight.
To plate, strain the grapes, sprinkle the seeds, the diced beetroot and clams. Add the quail eggs and dress with crème fraîche.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
