tart &
spicy roasted rubarb

The rich custard is deliciously complemented
with the slightly tart, spicy rhubarb.


custard tart & spicy roasted rhubarb


170g flour
80g butter
pinch of salt
1 Posh Birds Ivory Duchess duck egg
approx 2-3 tbsp cold water

2 Posh Birds Ivory Duchess duck eggs, plus 1
Posh Birds Ivory Duchess duck egg yolk, lightly
25g caster sugar
300ml single cream
1/2 teaspoon vanilla extract


8 stems rhubarb
150g caster sugar
80ml water
1 cinnamon stick
2 star anise


Heat the oven to 220˚C/fan oven 200˚C/Gas mark 7

TO MAKE THE PASTRY: sift the flour into a bowl with the salt, and then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and water and mix to form dough. Chill for 20 minutes.

Roll out the pastry to line 6 x 10cm individual tart tins, prick the bottom of the cases and chill for a further 10 minutes before baking. Take a circle of greaseproof paper and pleat it so that you can fit it into the flan tins easily. Fill with baking beans and bake blind for 10 minutes. Remove the baking beans and return to the oven for 5 minutes.

FOR THE RHUBARB: Cut the rhubarb into 10cm lengths. Place in a roasting pan. Sprinkle with sugar and water and add cinnamon and star anise to the pan. Bake in preheated oven for 30 minutes or until rhubarb is tender. Remove from oven and set aside to cool to room temperature.

Lower the temperature to 180˚C/fan oven 160˚C, Gas 4.

In a large bowl beat the duck eggs and egg yolks lightly with the sugar. Warm the cream until the first boiling bubble appears, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.

Pour the egg and milk mixture through a sieve.

Spoon some of the rhubarb, in the bottom of the pastry cases, keeping some rhubarb back for the topping, and pour over the custard.

Place the tarts onto a baking sheet and bake in the centre of the preheated oven for 20 minutes or until the custard is just set.

Leave to cool slightly, remove from the flan cases and serve with the remaining rhubarb.




Eggnog with chocolate and nutmeg

serves: 8


300ml milk
300ml double cream
3 Posh Bird duck eggs
40g caster sugar
100g good quality milk chocolate
5 gelatine leaves
120ml white rum
120ml whisky
1 tsp mace
1 nutmeg


Place the gelatine leaves in a small bowl of cold water until they’re soft.

Pour the milk and double cream into a saucepan, bring to a simmer, then take off the heat.

In a bowl, beat the eggs and caster sugar, then whisk in the still-hot milk & cream to form a thin custard. Still whisking, add the gelatine sheets one by one. Add 60ml of whisky and 60ml of rum, stir and taste, add more if you prefer it stronger. Finally, add the ground mace, whisk, then carefully pour the mixture into teacups and place into the fridge to set.

To serve, grate the chocolate over the top, then, at the table, grate the nutmeg freshly over the top, this produces a lovely festive aroma for your guests to enjoy.

You can make a non-alcoholic version of this recipe using the same ingredients, minus the whisky, rum and 2 of the gelatine leaves.

Eggnog with chocolate and nutmeg

ham and egg


Turkey ham and egg terrine

serves: 8


400g minced pork
400g turkey meat, finely chopped
2 happy egg co eggs
3 Posh Bird duck eggs
2 medium red onions, finely chopped
50g dried cranberries
1 pack streaky bacon
75g breadcrumbs
100g pistachios
3 cloves of garlic, finely chopped
3 tsp English mustard
1 tbsp Worcestershire sauce
50ml Armagnac
Salt & cracked black pepper


Non-stick loaf tin
Large mixing bowl
Roasting tray


Pour Armagnac into a small saucepan, gently warm (don’t boil) and switch off the heat, then add the Cranberries so they can soak for 30 minutes. Soft boil the duck eggs, by placing them in boiling water for 4 ½ minutes, then remove them, gently crack their shells all over and place in cold water for 5 minutes to stop them cooking. The shells can now be easily removed.

In a large mixing bowl, mix the pork and turkey with a wooden spoon, add the onions, garlic, Worcestershire sauce, English mustard, 1 dessert spoon of black pepper and a generous pinch of salt; mix until well combined. Crack the happy eggs into the mixture, stir, gently adding the breadcrumbs, pistachios, Armagnac and cranberries; fold until combined.

Line your loaf tin with slightly overlapping strips of bacon; ensuring the ends overhang the edges of the tin so they can be folded over the top of the terrine. Place approx 2” of the mixture into the loaf tin. Press 3 holes large enough for the duck eggs to rest in, put the duck eggs gently in-place and cover with another 1” of mixture. Wrap the overhanging bacon over the top of the terrine forming a neat parcel.

Cover with foil and crimp around the edges forming a seal. Place the Loaf Tin in a roasting tray and pour water into the tray until 1½” deep. Place in a preheated oven at 160°C/325°F/Gas Mark 3 for 90 minutes.

Bring it out, switch the oven off, remove the foil and place it back in the oven for 30 minutes. When it has cooled, chill in the fridge. To serve, cut into slices and serve with cheese & pickles.



These are a delicious twist on the classic
sausage meat scotch egg.
Serve as a delicious starter or part of a buffet.


Oriental prawn scotch egg

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4-6


12 Posh Birds Speckled Princess quail eggs
1 Shallot, finely chopped
1 Garlic clove, finely chopped
1 tsp fresh ginger, grated
400g large prawns, peeled, deveined and
roughly chopped
2-3 tsp fish sauce
150g plain flour
1 egg, beaten
150g breadcrumbs
Vegetable oil, for deep frying
Sweet chilli sauce, to serve
Coriander, to garnish



Bring a pan of salted water to the boil. Lower in the quails' eggs and boil for three minutes. Remove from the boiling water and plunge immediately into cold, running water. When cold, peel carefully and set aside in a bowl of cold water.

Place the shallot, garlic and ginger in the bowl of a small food processor and pulse until well combined. Add the prawns and 2 tsp of fish sauce and pulse again. The prawn paste should not be too smooth, it should still have a little texture.

Place the flour onto a flat plate. Pour the beaten egg into a shallow bowl and the bread crumbs onto another plate. Take each egg and roll first in flour, then in beaten egg and with wet hands form the prawn paste around the eggs to totally enclose it.

Again with wet hands, dip the coated eggs into flour, then beaten egg, and cover in the breadcrumbs.

Deep fry at 170°C for about 5 minutes until golden brown. Remove with a slotted spoon and drain on paper towel.

Serve with sweet chilli sauce and a garnish of coriander.

Oriental prawn scotch egg

quail eggs
smoked salmon


Baked quail eggs with smoked salmon

Serves: 8 as a canapé


8 Quails eggs
100g Smoked Salmon
100g washed spinach leaves
200g grated cheddar
50g parmesan grated
200ml double cream
Salt & pepper to season


Use 8 Espresso cups for cooking and
serving as canapés


Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch it. Divide the spinach equally between the 8 espresso cups.

Mix the cheese and cream together (holding back a little of the parmesan) and cook in a saucepan over a low heat to make a thick sauce, stirring continuously. Divide this mixture equally between the 8 cups. There should be approx. ½ inch of sauce per cup.

Place a layer of smoked salmon on top to cover the cheese sauce.

Crack the quails eggs and pour one into each cup. Season with a little salt & pepper.

Place in a preheated oven at 140°C/275°F/Gas Mark 1 for 12 minutes.

When the egg has just gone white (yolk should still be runny), sprinkle a little parmesan on top and place under a grill to melt the parmesan, then serve.

Baked quail eggs with smoked salmon



Scandinavian style platter

Serves: 4


8 quails eggs
1 pack of pre-cooked beetroot
200g smoked salmon
200g smoked venison
1 small loaf of rye bread
1 stalk of celery
2 Chantenay carrots
1 red onion
150ml white wine vinegar
150ml white balsamic vinegar
300ml water
80g caster sugar
Pinch of salt
1 small bunch dill
2g dill pollen


Place the eggs in a pan of boiling water and cook them for 90 seconds. Run cold water into the pan, rapidly cooling it and keep the water running until it’s completely cold. Remove the eggs and gently tap them to crack the shell all over, then place them back in the cold water for a few minutes. This will enable you to peel them easily. Peel them and set aside.


Clean, then finely slice across the celery stalk, about the thickness of a £1 coin. Trim and slice the carrots lengthwise. You need slices that are about 1mm thick. Carefully dice the onion into 5mm pieces.

Pour the vinegars, water and 80g caster sugar into a pan and stir. Add the celery, carrot and onion (not the beetroot). Bring to simmering point, take off the heat, then add 4 of the peeled eggs. Set aside.

Beetroot squares & puree

Finely dice one of the beetroots into 5mm cubes, save the off cuts. Using the remaining beetroot and off-cuts, roughly chop them and place in a pan, add water (just enough to cover them), bring to the boil and simmer for 10 minutes. Take off the heat and carefully, using a stick blender, whizz them until a smooth paste is formed, then add a pinch of salt to season. Set aside.

To assemble

Dot the Beetroot puree around the serving platter, slice the rye bread and place at one end, then add slices of the salmon and venison. Halve the quails eggs (using a very sharp knife) and place randomly around the plate. Decorate with the pickles and beetroot cubes. Lastly, scatter around a few dill fronds and flowers and sprinkle the dill pollen over the top.



These are such a delicate little cake and a welcome elegant change from the cup cake



Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves: 10


60g unsalted butter, melted
1 Posh Birds Bronze Queen hen egg
50g caster sugar
50g plain flour
1/2 tsp rose water
100g icing sugar
2-3 tsp fresh orange juice



Preheat the oven to 190°C fan oven/170°C/ 375°F/ gas mark 5. Use some of the melted butter to grease a 10 madeline tin. Measure 50ml of the remaining butter and set aside to cool.

Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.

Sift the flour on to the batter mix and fold gently in. Then fold in the rose water and the cooled melted butter.

Fill each madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.

Sieve the icing sugar into a small bowl and add a few drops orange juice, stir into a smooth icing. Spoon the icing over the madelines for an even but not too thick covering.


egg &
pork pie

A pork pie is not the quickest dish to make
but it is well worth the effort.


Egg pork pie

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4/6


1 Posh Birds Blue Baroness hen egg
300g boned pork shoulder
150g pork belly
4 rashers unsmoked bacon
2 tsp sage leaves, chopped
2 tsp thyme leaves
plenty of salt and pepper
good pinch of nutmeg

240g plain flour
50g unsalted butter, cut into cubes
100ml water
1 tsp salt
60g lard
1 Posh Birds Blue Baroness
hen egg, lightly beaten

1 chicken stock cube
100 ml boiling water
1 x 7g sheet gelatine


FOR THE FILLING: Bring a large pan of water to the boil and boil the egg for 7 minutes. Cool in cold water and then peel.

Chop the pork shoulder and belly into small cubes and place in a large bowl. Finely chop the bacon and add to the pork. Mix in the herbs, seasoning and nutmeg. Mix all the ingredients well.

TO MAKE THE PASTRY: Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Make a well in the middle of the mix. Melt the lard in a small pan and add the salted boiling water.

Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle). Roll the pastry out to a thickness of about 3mm and a large enough circle to completely line a 10cm pork pie tin. The dough should still be warm so you can ease but stretch the dough into the tin. If the pastry is too warm it will just slide down the sides of the tin so leave to cool ever so slightly. There must be no holes in the pastry. Re roll the remaining pastry and use to cut a circle of pastry for the lid.

Spoon half the pork filling into the pastry lined tin and press firmly. Add the egg and top with the remaining pork filling. Brush the edges of the pastry with the beaten egg and lower on the pastry lid, pressing tightly to seal the edges. Make a small hole in the top to let out steam and sit the pie on a baking sheet. Bake for 30 minutes, and then lower the heat to 160°C/140°C/Gas Mark 3 and bake for a further 70 minutes. Brush with beaten egg and return to the oven for a further 30 minutes. Leave to cool slightly.

FOR THE JELLY: Dissolve the stock cube in the boiling water.Soak the gelatine sheet in a little water for about 10 minutes. Gently squeeze the water out of the gelatin and stir into the hot stock.

Carefully pour the stock into the pie through the hole in the top of the pastry. A funnel or a piping nozzle is helpful here. Leave to pie to cool in the fridge overnight. Serve with chutney and some Cheddar cheese.

Sophie Mitchell Recipes

Posh Birds has teamed up with celebrity chef and bona fide Posh Bird, Sophie Mitchell, to create a selection of decadent and delicious recipes designed to accompany the very best engagements that make up the British 'Season'.

Posh Birds brand ambassador, Sophie Mitchell, says: "The events that make up the British season are iconic and to enjoy them properly one must have sufficiently posh fare, a sausage roll simply won't suffice! The recipes I have developed fit perfectly with the season and will add to your enjoyment of each social engagement. Now those with taste can enjoy speciality eggs with a helping hand from Posh Birds and yours truly."


lemon blinis

With soft-boiled quail eggs and smoked salmon


Lemon blinis

Makes 20 canapés


75g self-raising flour
75g buckwheat flour
1 tsp finely grated lemon zest
Sea salt and freshly ground black pepper
1 Posh Birds duck egg
100ml milk
Vegetable oil

300g good-quality smoked salmon
150ml soured cream
10 semi hard-boiled quail eggs, peeled
and quartered
Salmon roe, to garnish
1 tbsp finely chopped chives


1. Sift the flours into a large bowl. Stir in the lemon zest and seasoning, then make a well in the middle. Crack in the duck egg and pour in the milk, then beat all the ingredients together to make a smooth batter.

2. Heat a little oil in a heavy-based frying pan and spoon in three or four teaspoonfuls of the mixture. Cook until golden, then flip over and cook the other side. Repeat to use up all the mixture.

3. Cut the smoked salmon into thin strips. Put a dot of soured cream on top of each blini, then top with a curl of smoked salmon. Balance a quarter of the quail egg in the curve of the salmon, then top with salmon roe and a sprinkle of chives.

Lemon Blinis

Lavender crème
brulée with
langues de chat


Lavender crème brulée with langues de chat biscuits

Serves 4


600ml carton double cream
1 vanilla pod, split lengthways:
1 tsp lavender
8 Posh Birds egg yolks (save 3 whites for the biscuits,
see below)
50g caster sugar, plus extra for caramelising

125g butter, at room temperature
125g caster sugar
3 large Posh Birds egg whites
125g plain flour
2tsp dried rose petals


1. First, make the crème brulées. Pour the cream into a saucepan. Scrape the vanilla pod seeds into the pan with the cream and then drop in the remaining pod and the lavender flowers. Bring slowly to the boil, then take off the heat, set aside and allow to rest and infuse for 20 minutes.

2. Preheat the oven to 160°C/140C° fan oven/gas mark 3. Mix the egg yolks and sugar together in a bowl. Reheat the cream and then whisk it into the egg mix. Strain the mixture into a jug.

3. Sit 4 ramekins in a large, deep roasting tin, then divide the crème brulée mix among them. Pour enough boiling water into the roasting tray to come half way up the sides of the ramekins and then carefully transfer to the oven. Cook for about 30 minutes until just set. Take care not to overcook or the mixture will curdle. Lift the tray out of the oven then take the ramekins out of the tin. Set aside to cool, then chill.

4. While the crème brulées are chilling make the biscuits. Turn the oven up to 200ºC/180ºC fan oven/gas mark 6. Line a baking sheet with silicone or baking parchment.

5. Beat the butter slightly to soften and then beat in the sugar until light and fluffy. Whisk the egg whites in a bowl until stiff. Fold them gradually into the butter mix. Sift in the flour and fold everything together carefully.

6. Fit a large piping bag with a medium plain nozzle and spoon in the mixture. Pipe it in 7.5cm long fingers, about the thickness of a pen, on to the baking sheet, allowing a little space between them. Sprinkle with rose petals or lavender flowers and bake for 5-7 minutes until pale golden around the edges.

7. Sprinkle 1 tbsp caster sugar over each crème brulée and caramelise each one with a blowtorch until dark brown. Serve with the biscuits.


Ricotta, pancetta
and quail egg ravioli

This recipe is a superb dinner party dish. These raviolis
are really very simple to make but will impress your guests so much. When the ravioli is cooked, and you
cut into it, the quail egg yolks make a wonderful sauce. They have all the flavours of a good carbonara in a
very stylish way. They can be made the day before,
then just cooked last minute.


Ricotta, pancetta and quail egg ravioli

Serves: 4


600g 00 flour
1 tsp sea salt
5 whole hen Posh Birds eggs
1 tbsp extra virgin olive oil
1 Posh Birds egg yolk, beaten
Semolina, for dusting the tray
For the filling and sauce
50g finely grated parmesan, plus extra shavings to garnish
1tsp finely chopped parsley, plus extra sprigs to garnish
400g ricotta cheese
Freshly ground black pepper
A little olive oil
150g pancetta, finely chopped
1 shallot, finely chopped
20 Posh Birds quail eggs
100g butter
A drizzle of olive oil


1. First, make the filling. Mix the parmesan cheese, parsley and the ricotta together, then season with freshly ground black pepper to taste.

2. Heat up a medium frying pan and add a little olive oil, then add the pancetta and cook for a few minutes until the fat starts coming out and it starts to get crispy. Add the finely chopped shallot and cook for a further couple of minutes until translucent. Take off the heat, cool and fold into the ricotta mixture. Chill

3. For the pasta dough, sift the flour and salt onto a clean work surface. Make a well in the middle of the flour. Whisk the whole eggs and olive oil together in a small bowl or jug, then pour the liquid into the well. Using your hands, gradually bring the flour into the centre to start to form a rough dough, then knead the dough until smooth. Shape into a ball, wrap in Clingfilm and put in the fridge to rest for 30 minutes.

4. Now you need to gradually roll the dough until it is about 3mm thick. If you have a pasta machine, it is quite fun, but if you are going to use a rolling pin, it does take some dedication.

5. If using a pasta machine, cut the dough in half and set one half to one side under a damp tea towel. Roll out the first half on a lightly floured surface until it’s about 1cm thick. Set the pasta machine up according to the manufacturer’s instructions, ensuring it is securely attached to a clean work surface with lots of space around it. Set the dial on the machine to its widest setting, dust the rollers and the work surface with flour, then start to feed the pasta into the machine. Roll the dough through the machine once, then fold it in half and roll it again. Fold the dough in half, turn the machine down a setting, then roll the dough twice on this setting, folding it in half each time.

...continued on next page.

Ricotta, pancetta and quail egg ravioli

method (contd.)

6. At this point the sheet will be quite long, so cut it in half because of its size. Cover the remaining sheets with a damp tea towel while you carry on rolling so that they don’t get too dry. Turn the machine down another setting and roll the dough twice more. Continue until you have rolled the dough through the finest setting twice. Repeat with the remaining half of the dough.

7. Now you have your sheets of pasta for the raviolis. Lay one pasta dough sheet on a large chopping board. Put individual heaped teaspoonfuls of the ricotta filling all over the sheet at 3cm intervals. Press an indentation into the filling and place a quail yolk in the centre. Brush around the filling with the beaten egg yolk, then put the second sheet of pasta over the top. Carefully press down around the filling mounds to seal the sheets together, making sure there is no air in there, then using a sharp knife or a ravioli cutter, cut into squares. Put the ravioli on a tray dusted with semolina.

8. Bring a large saucepan of lightly salted water to the boil. When boiling rapidly, add the ravioli and cook for 5 minutes until al dente. In a separate pan heat up 100g butter and a little extra virgin olive oil. When the butter is foaming add a spoonful of the pasta water to the pan as well. As soon as the raviolis are cooked, drain them off and add to the buttery pan. Serve with some parmesan shavings and a couple of sprigs of parsley.


fruit and coconut meringue cupcakes

Cupcakes are very much in fashion now, but these are real
show stoppers! Light buttery sponge, tart passion fruit
curd and pillows of soft meringue icing...
cupcake heaven!


Passion fruit and coconut meringue cupcakes

Makes 12


110g softened butter
110g caster sugar
2 Posh Birds eggs
100g self-raising flour
1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

4-5 large passion fruit
125g caster sugar
2 Posh Birds eggs + 2 yolks
75g unsalted butter, chopped

350g caster sugar
2 tbsp of corn syrup
1/2 vanilla or coconut extract
2 Posh Birds egg whites
100g fresh coconut, cut into thin slivers


1. Preheat the oven to 180°C/160°C/gas mark 4. Line a 12-hole bun tin with fairy cake cases.

2. Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs in a separate bowl, and gradually add to the butter and sugar mixture, beating well after each addition. Sift over the flour and baking powder and add the vanilla extract and the milk. Fold all the ingredients together.

3. Spoon the mixture evenly among each paper case. Bake for around 30 minutes or until risen and golden. Remove from the oven and cool on a wire rack.

4. Make the passionfruit curd. Halve the passionfruit and scoop out the seeds and juice. Measure into a bowl until you have around 175g. Put into a saucepan with the sugar, eggs, yolks and butter and place the pan over a very low heat. Stir the mixture until the butter melts. Continue to stir until the mixture thickens - this will take about 20 minutes. Be careful not to overheat otherwise the mixture will scramble. When the mixture has thickened pour into a plastic container to cool.

5. For the frosting, put the caster sugar, corn syrup and vanilla or coconut extract into a pan and heat gently to allow the sugar to dissolve. As soon as the sugar has dissolved, put a sugar thermometer into the mixture and cook over a medium heat until the temperature reaches 160°C.

6. Whisk the egg whites in a metal bowl (or in the bowl of a freestanding electric mixer) until stiff. Pour in the sugar syrup, whisking all the time. Place over a pan of simmering water, making sure the base doesn’t touch the water, and continue to whisk until the mixture is thick, white and glossy and is completely cool. This will take about 7 minutes.

7. When ready to assemble the cupcakes scoop a hole out of the centre of each one, then spoon in a teaspoon of curd. Spread a layer of frosting on top of each one. Toast the frosting with a blowtorch until just golden then push a couple of shavings of coconut into each one and serve!

hot cross bun

Almond and cherry hot cross buns

Cherries and marzipan are a great flavour combination
for Easter. These are a little bit different from the
norm and are a real treat when served warm with the
flavoured butter.


Almond and cherry
hot cross buns

Makes 12


75g caster sugar
1 tbsp dried yeast
450g plain flour
1 tsp sea salt
100g dried cherries
75ml milk, warmed
1/2 tsp almond essence
1 Posh Birds duck egg
100g butter, melted and cooled
1 egg, beaten

75-100g marzipan

100g unsalted butter, at
room temperature
500g icing sugar
50ml milk
1tsp Amaretto liqueur


1. Make the hot cross buns. Measure 150ml lukewarm water in a jug and stir in 1 tsp caster sugar. Sprinkle the yeast over the top and set aside for 30 minutes until the yeast starts to activate and the top looks foamy.

2. Mix the flour, salt, cherries and remaining sugar together in a large bowl. In a jug or separate bowl stir the warm milk, almond essence, duck egg and melted butter together. Make a well in the centre of the flour mixture and pour in the milk mixture and yeasted liquid. Stir everything together to make a rough dough. Turn onto a floured surface and knead for about 5 minutes until it’s smooth and elastic. Transfer to a clean bowl, cover with a clean tea towel and place in a warm place to rise for an hour or until doubled in size.

3. Take the dough out of the bowl and knead again to knock back. Divide evenly into 12 balls and shape each into a round bun. Place on a baking tray lined with baking parchment. Leave plenty of space in between each to prove. Set aside in a warm place for 30 minutes. Preheat the oven to 200°C/180°C fan oven/gas mark 6.

4. Brush the beaten egg all over the buns and bake for 20-25 minutes until golden. Transfer to a cooling rack to cool completely.

5. Roll the marzipan out to about 5mm thickness, then cut into strips to make the cross on top of the buns. Place on top of the buns and then use a blowtorch to toast the marzipan until golden all over.

6. To serve, beat the butter in a bowl to soften and then slowly add the icing sugar, a couple of spoonfuls at a time. Beat in the milk and Amaretto. Split the hot cross buns in half then toast and serve with the butter.


cups with ham, truffle and hen

These are little ‘Gold Cups’ of tastiness. You simply
hollow out a round brioche bun, and fill with a deluxe
filling, then top with an egg and bake. They’re gorgeous
for lunch with a dressed salad. You can also replace the ham and cheese with smoked salmon or wild mushrooms. Plus they can be made with little crusty rolls or deep English muffins, too.


Brioche cups with ham, truffle and hen eggs

Serves: 6


200ml double cream
150g gruyère cheese
Sea salt and freshly ground black pepper
200g thick-cut cooked ham
1 tsp Dijon mustard
1 tsp chopped truffle pieces
1 tsp truffle oil
6 brioche rolls
6 Posh Birds quail eggs


1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Pour the cream into a small saucepan and bring to the boil, add the cheese, season and simmer for 5 minutes until thickened, stirring all the time.

2. Cut the ham into little pieces and add to the cream mix, along with the mustard, truffle pieces and truffle oil. Set aside.

3. Put the brioche buns on a board and cut off the top. Then cut inside the edges and scoop out the flesh inside to make a little cup.

4. Divide the ham and cream mixture among the six buns, using the spoon to make a dip in the middle. Crack a quail egg and pour into the hollow. Place on a baking sheet and bake in the oven, with the lids to one side for 20 minutes.

5. When the eggs have just set, serve the brioche buns warm with some salad or cold as part of a picnic.

Lemon Blinis

Pancakes with
peaches, honey,
and pistachios


Fluffy pancakes with peaches, honey, Greek yoghurt and chopped pistachios

Serves 4


300g self-raising flour
1tsp baking powder
4 Posh Birds eggs, separated
2 tbsp caster sugar
225ml milk
1 tsp vanilla extract
A little vegetable oil

4 ripe peaches, sliced
1 tbsp honey
100ml Greek yoghurt
A small handful of chopped
pistachios nuts


1. Sift the flour and baking powder into a bowl then carefully beat in the egg yolks, sugar, milk and vanilla extract until smooth. Don’t be alarmed if the mixture looks stiff, it will be fine. Whisk the egg whites in a clean grease free bowl until stiff then fold into the batter.

2. Heat a large frying pan over a medium heat and add a splash of vegetable oil. Carefully drop four large tablespoons of the mixture into the pan, keeping each as separate as possible. Cook for a couple of minutes, until starting to turn golden at the edges, then flip over and cook until puffed up. Repeat to use up all the mixture.

3. Pile onto a plate and spoon the peaches on the side. Stir a little honey into the yogurt. Drizzle more honey over the pancakes and scatter over the pistachio nuts. Spoon a dollop of yoghurt on the side and tuck in.

Lemon Blinis

Caramelised onion and Dolcelatte frittata


Caramelised onion and Dolcelatte frittata

Serves 4-6


350g peeled butternut squash, chopped into 2cm pieces
2 tbsp olive oil
Sea salt and freshly ground black pepper
2 onions, sliced
A few thyme sprigs
8 Posh Birds duck eggs
50ml double cream
100g Dolcelatte, diced


1. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Put the butternut squash in a roasting tin, drizzle with 1tbsp oil and season. Cook for about 30 minutes until soft and starting to brown round the edges. Then take out and cool.

2. Heat a non stick frying pan up and add the remaining oil, onions and thyme. Cook over a low heat, for about 20 minutes, until softened and starting to colour.

3. Whisk the eggs, cream and cheese together in a bowl and season. Add the squash to the frying pan, turn up the heat to medium then add the egg mixture. Let settle and cook for 1 minute, then use a fork to pull the mixture away from the side and ruffle up, allowing some of the uncooked egg to fall into the spaces. Make sure all of the ingredients are distributed evenly and continue cooking for 5 minutes.

4. While the base of the omelette is cooking, turn the grill on high, then pop the frying pan under the grill and cook until the top is lightly browned and just setting.

5. Take from the under the grill, leave in the pan for 5 minutes then turn out onto a plate. Leave to cool completely then cut into wedges for a picnic.

Lemon Blinis

Raspberry and Vanilla mini cheese-

These darling little cheesecakes are perfect to have
with a glass of champagne as part of your Ascot
spread. They are handheld and individual so there
is no messing around. Decadently creamy inside with a burst of flavour from raspberries, one might just not be enough!


Raspberry and Vanilla mini cheesecakes

Serves 12


200g digestive biscuits
25g light brown Demerara sugar
100g butter, melted

300g full-fat cream cheese
50g caster sugar
50ml double cream
1 Posh Bird egg, plus 2 yolks
1 dessertspoon vanilla extract
1 dessertspoon lemon juice
250g raspberries
Raspberry coulis and
icing sugar, to serve


1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Blitz the biscuits and sugar in a blender to make fine crumbs. Spoon the mixture into a bowl and stir in the melted butter.

2. Divide the mixture evenly among 12 holes of a deep muffin tin and press it into the bottom and sides. Pop the tray in the oven for 5 minutes to set the biscuit base. Leave to cool while you make the filling.

3. Beat the cream cheese and sugar together in a bowl. Fold in the double cream, then beat in the egg and egg yolks. Stir in the vanilla extract and lemon juice. Using a dessertspoon fill each little case with the filling, right to the top. Then push three raspberries into each one, just so you can still see some of each one for colour. Bake for 10-15 minutes, until set. Then take out of the oven and cool in the tray.

4. When they are completely cool, use a palette knife to loosen the edges, running it around the edge close to the tin. Transfer to a plate and chill for a couple of hours.

5. Serve with a swirl of raspberry coulis and a light dusting of icing sugar.

Tip: Use hen eggs for this as the yellow yolks are fantastic

Lemon Blinis

Strawberry shortcake, clotted cream Meringue roulade


Strawberry shortcake, clotted cream
Meringue roulade

Serves 8 /10


A little vegetable oil
4 Posh Birds duck egg whites
250g caster sugar

200ml double cream
1 tbsp icing sugar, plus extra to dust
1 tsp vanilla extract
400g strawberries, diced
200g shortbread biscuits, roughly crushed
200g clotted cream


1. Preheat the oven to 180°C/160°C fan oven/gas mark 4. Grease and line a Swiss roll tin (23 x 33cm) with baking parchment, then lightly oil the parchment on top.

2. Put the egg whites into a large grease free bowl. Whisk the whites until soft peaks form, then add the caster sugar, one tablespoon at a time, and whisk until each spoonful has dissolved. Continue until all the sugar has been incorporated and the mixture is thick and glossy.

3. Spread the meringue mix evenly over the tray and pop into the oven. Bake for 10 minutes, and then turn the oven down to 150°C/130°C fan oven/gas mark 2. Continue to bake for 20 minutes. It should be the colour of pale toffee and lightly crisp. Take it out of the oven, cool for 10 minutes then up turn onto another sheet of baking parchment sprinkled with sugar and then peel off the first sheet used for cooking.

4. Whip the double cream, icing sugar and vanilla extract in a bowl until soft peaks form. Fold in the chopped strawberries (saving a few for decorating) and crushed shortbread biscuits (again, saving a few bits for the decoration). When the meringue has cooled, spread the strawberry mix all over it, then dollop the clotted cream in various places on top of the cream mixture and swirl in. Finally roll the meringue up into a roulade. Then decorate with more clotted cream, crushed biscuits, strawberries and icing sugar.

Tip:  Use Posh Birds duck eggs as the yolks of duck are great for hollandaise