What better way to enjoy a late spring evening than by sharing an al fresco meal with friends. Asparagus and spinach were picked from the allotment and quails’ eggs were a gift from Julie, my egg lady. I remembered a tip about shelling quails’ eggs. After boiling them for four minutes and plunging them into cold water to cool, dry the eggs and place them in a jam jar. Seal it and give a good shake. The shells will be easy to remove.

Spinach, that had been lightly boiled in salted water, was shredded (any stringy stems removed), drained and mixed with ricotta and a sprinkling of grated nutmeg (chopped garlic could have been another option).

And now for the mayonnaise – I have found a new way to make it. Instead of using only good quality olive oil, substitute half the olive oil with rape seed oil which forms an emulsion much quicker.

2 large egg yolks
Approx 150ml rape seed oil
Approx 150ml extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
½tsp mustard powder

In a basin, give the egg yolks, salt and spices a whisk. Starting with one or two drops at a time, add the rape seed oil, whisking it in before adding more. Gradually the amount of oil added can be increased. When the emulsion is thick, replace the rape seed by olive oil. Carry on adding oil until the texture seems right and then gently whisk in the amount of lemon juice needed to loosen the mayonnaise and give it the consistency wanted.