At Fine Food Specialist, we dedicate lots of time to writing and testing recipes so that you can be confident they will work when you need them most. In our dedicated recipe archive: Drogo’s Kitchen, there are recipes for every season, using some of our most popular ingredients, and some ingredients you’ve always wanted to try but weren’t quite sure what to do with. We have you covered!
My favourite egg is a poached quail’s egg. Nothing beats that sensationally creamy and rich egg yolk that bursts in your mouth without all the dripping mess. These quail’s egg canapés are a great crowd pleaser and make for a delicious pre-dinner nibble. They are so easy to assemble and can be ready in no time at all. Why not serve them alongside our Scotch Quail’s Eggs or Beetroot Pickled Quail’s Eggs for a fun and delicious plates of canapés?
I admit this barely qualifies as a recipe, but it’s so good it’s worth it! What follows is more of a series of assembly instructions to create a delicious and super easy canapé or snack. Nduja has entered my life with a bit of a bang. As soon as I tried the spicy spreadable salami I knew it would play a starring role in my cooking for a while. Whether I want to deepen the flavour in a stew, enrich a pasta sauce, top a homemade pizza or make a quick dip (recipe coming soon!), nduja is my new favourite ingredient, enhancing the flavour of so many dishes.
