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Yotam Ottolenghi and Ramael Scully share their recipe for a North African inspired starter using the hot and sweet spice blend ras el hanout with the gentler, earthier flavours of cauliflower and celeriac. The main elements of this dish can be made in advance and the quail eggs added just before serving.
Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. (Ebury Press, £28)
Photography by Jonathan Lovekin
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