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Grilled quail eggs, radish salad, barberry salt

"In Asia, eggs are put directly into the ash and cooked," says Ross Lusted. "They're used in so many ways - salted, buried under the ground. It's about asking the question of the product: what if I did that?"

You'll need

24 chilled quail eggs 3 tsp olive oil 6 assorted radishes, such as watermelon, black Spanish and breakfast, thinly sliced on a mandolin 1 punnet daikon cress or mustard cress For drizzling: extra-virgin olive oil   Barberry salt 10 gm sea salt flakes 2 tsp dried barberries (see note) 1½ tsp coriander seeds 7 black peppercorns


  • 01
  • For barberry salt, dry-roast ingredients in a frying pan over low heat, shaking pan occasionally, until lightly roasted (1-2 minutes). Cool, finely grind in a spice grinder, set aside.
  • 02
  • Cook quail eggs in a saucepan of boiling water until soft-boiled (3 minutes). Remove with a slotted spoon and refresh. Peel eggs carefully and set aside.
  • 03
  • Preheat a charcoal barbecue (or char-grill pan) to high heat, brush eggs with oil and grill in batches, turning occasionally, until golden (1-1½ minutes each side). Place quail eggs on bamboo skewers, season to taste with barberry salt, drizzle with extra-virgin olive oil and serve with radish and cress.

Note Dried barberries are available online from

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Bollinger NV Champagne, Ay, France.

Featured in

Nov 2012

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