Step 1

The day before serving, put the garlic, yolks, breadcrumbs and vinegar into a food processor. Season and whizz to a paste. With the motor still running, slowly add the oil to make a smooth, thick mayonnaise. Add 1 teaspoon hot water and mix. Chill until required.

Step 2

For the cumin salt, warm the cumin seeds in a non-stick pan over a high heat until they release their aroma. Crush to a fine powder using a pestle and mortar. Stir into the salt.

Step 3

For the herb dip, roughly chop the herbs and mix together.

Step 4

Put the quail’s eggs into a pan and cover with cold water. Bring to the boil, then simmer for 3 minutes. Drain under cold running water to cool, then peel. Chill in the fridge until required.

Step 5

Just before serving, cut the eggs in half (or leave whole if you prefer) and arrange on a platter. Put the 3 dips into bowls and serve with the eggs.