Your browser doesn't support HTML5 video.
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.
Celeriac purée with spiced cauliflower and quail’s eggs