Pear, Quail, Walnut And Stilton Salad

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

250 g Desiree potatoes, peeled

50 g strong flour

30 g semolina + extra for dusting

75 g crumbed mature Stilton cheese

1 small free-range egg

Salt and freshly cracked black pepper

4 quails legs

2 slices of lemon

1 sprig of thyme

60 g chicken breast meat

70 ml double cream

1 tbs chopped watercress

50 g morel mushrooms

1 tsp unsalted butter

6 slices of pancetta

Few drops of fresh lemon juice

2 small quails, crowns only

25 g unsalted butter

2 sprigs of thyme

4 quails eggs

1 pickled walnut, drained

1 tbs Maldon Sea salt

1 ripe conference pear

200 ml water

1.4g agar agar

1 firm conference pear

1 tsp Rowse Scottish heather honey

4 prepared quails breast

1 tbs unsalted butter

12 slices of the quail and pancetta sausage

20 pieces of the honey pears

4 pickled walnut and salt encrusted quails eggs

Mixture of red and white chicory and watercress salad

20 Stilton gnocchi pillows

32 pieces of pear jelly cut in 5mm x 5mm size dice

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