Dinner Party for Six

A very elegant version of Scotch eggs, stuffed pheasant breasts served with celeriac and a berry sauce, and lemon syllabub in an almond pastry tart, make for a delightful autumn dinner, suitably festive for entertaining. And parts of the meal can be prepared in advance, which is always a help.

Quail eggs are fiddly things to shell, and I would not usually recommend them for a meal for six, cooked single-handed. But these can be boiled in advance, and their ‘jackets’ and dipping sauce prepared ahead of time, leaving you only to deep-fry and then serve them. They are delicious morsels, and this is a useful recipe to keep for the holiday season, when you want a change from cheese straws and sausages on sticks to serve with drinks.