The Diablo Supper Club

3-4 quails eggs

1 shallot very finely chopped

100g mixed fresh wild/field mushrooms

1 tablespoon olive oil to fry

A little truffle oil to garnish, if you have it.

Clean the mushrooms with damp kitchen roll

Chop any larger mushrooms so none of the pieces are too much bigger than the smallest whole mushroom

Heat the oil in a large frying pan

Boil a kettle of water

Brown the edges of the shallot in the oil, then add the mushrooms and fry for a couple of minutes. Continue to fry and stir occasionally while you cook the eggs

Fill a small pan with water from the kettle and bring back to a gentle simmer

Add a little salt to the water

Put the quail eggs in the simmering water and time for 2 mins 30 sec before removing and peeling (I do this under a running cold tap!)

Tip the mushrooms onto a plate or shallow bowl

Add the quail eggs and cut in half in the bowl (the yolks will run, so don’t try to half them before they are on top of the mushrooms)

If you have some, a little truffle oil is a great dressing for this, with salt and pepper to taste. Serve with the best bread you can get hold of