Heston Blumenthal's Gruyere Fondue with Fino Sherry and Clove (for 4 people)

Quail Scotch Eggs (Makes 12)

Best paired with chilled Pale Cream Sherry

Ingredients

12 quail eggs
480g best quality pork sausage meat
150g Japanese breadcrumbs (panko)
Cayenne pepper
3 eggs, beaten
Plain flour
Sea salt (such as fleur de sel)
Freshly ground black pepper
Arachide oil for frying

Directions

Put a pan of water on to boil and in the meantime prick the tops of the quail eggs using a cocktail stick. Prepare a bowl of ice water and boil the eggs for exactly 2 minutes and 15 seconds. Remove immediately and transfer to the ice water.

Whilst the eggs are cooling, season the sausage meat with salt, a small pinch of cayenne pepper and black pepper then check the seasoning by frying a small amount in a pan. The meat will need to be well seasoned.

Peel the shells from the eggs then wrap each one in 40g of sausage meat; to do this roll the portion of sausage meat into a ball and then flatten into a shape big enough to go around the egg. Wrap the meat around the egg and press the edges together to seal, taking care not to squash the egg inside.

Prepare 3 bowls; 1 with a small amount of plain flour, 1 with the beaten egg and one with the breadcrumbs. Roll the scotch eggs in the flour then gently tap to remove any excess, and then roll in the beaten egg and finally the breadcrumbs. Place in the freezer for 5 minutes to harden the breadcrumb coating then dip again into egg and breadcrumbs

To serve, heat the oil to 180C and deep fry for 2-3 minutes until golden brown. Finish the Scotch eggs in a 150C oven for a further 2-3 minutes. Season with sea salt and serve warm.

Crab Salad with Paprika and Toasted Country Bread (Serves 4- 6 as a starter)

Ingredients

300ml organic full fat milk
300ml double cream
2 vanilla pods, split in half lengthways
4 organic free-range egg yolks
225g caster sugar
200ml cold water
2 white peaches, halved and stoned
2 tablespoons PX sherry

Method

Start by making the vanilla custard base:

Place the milk and the cream into a heavy-based saucepan along with one vanilla pod. Place over a gentle heat and bring to just under a simmer. Remove from the heat and allow to infuse for ten minutes. Meanwhile - beat the egg yolks and the sugar (220grams) together until light and pale. Pour over the warm milk - stirring continuously as you do so. Return the custard to the pan that you heated the milk in and place it over the lowest possible heat. Using a wooden spoon - stir the custard in a figure of 8 motion - dragging the spoon always along the base of the pan as you do so. Keep stirring until the custard begins to thicken (be patient as this may take some time). You will know when the custard is ready when it clings to the back of the spoon. Remove from the heat and strain through a chinois or fine sieve and set aside to cool completely.

To poach the peaches:

Place the sugar, water and 2nd vanilla pod into a wide heavy-based saucepan. Place over a medium heat and bring to a simmer. Slice the peaches in half - removing the stones as you do so. Lay the cut peach halves in the sugar syrup and poach until soft - approx 5 minutes. Remove from the heat and let the peaches cool completely in the syrup. Once cool strain the peaches from the syrup then blend until smooth. Add the 2 tablespoons of sherry to the puree - stir well. Combine the custard and peach and sherry puree together - stirring well to combine. Pour into your ice-cream maker and churn according to the manufacturers instructions, or simply freeze in a plastic container, stirring at intervals before frozen.