Smoked haddock and quails' egg tarts / Jason Lowe

Serves 10

You can cheat and buy pre-made tiny tarts for these; my favourites are the mini croustades made by Rahms, available at Waitrose.

100-120g natural smoked haddock
10 quails' eggs
100-120ml double cream
1tbsp chopped chervil

Preheat the oven to 175C/gas mark 4.

Simmer the quails' eggs in boiling water for 1½ minutes. The easiest way is to put them in a fryer basket or large slotted spoon and lower into the water, then lift out the basket after the allotted time.

Run them under the cold tap for a couple of minutes and peel carefully. They will need a final rinse to remove any bits of shell stuck to the egg. Then pat them dry.

Poach the smoked haddock in water for 3-4 minutes, then drain. Remove any skin and bones and break the fish into small pieces that will fit into the tarts.

Simmer the cream until it has reduced by half and thickened, stir in the haddock and chervil, then spoon the haddock into the bottom of the tarts and place the quails' eggs on top.

Warm the tarts in the oven for a few minutes, then spoon any excess sauce over the eggs.