Instructions: Cook the quails eggs for 2 minutes (or the hens eggs for ninutes) until hardboiled. the to cool in cold water then shell.

Meanwhile blanch pods and shoots in salted fling water: start with the aragus and beans as these will take about 2 minutes then add the mangetout and sugar snaps for the last 30 seconds. Drain and refresh in plenty of cold water which stops the cooking and keeps the crunch.

To make the aloli put the garlic a pinch of salt anchovies and mustard powder in a mortar and pound to a paste then mix with the lemon juice and mayonnaise.

If you want to make your own mayonnaise add an egg to the garlic and anchovy mixture transfer to a processor turn on and very slowly add a thin stream of sunflower or vegetable oil though the feeder tube until you have a thick aioli; finish by adding a thin stream of olive oil to enrich it and sharpen it up with the lemon juice.

To assemble the carton (foil take away container) pack in all the ingredients neatly adding a few sprigs of cress or watercress on top; keep the aioli either in a mini plastic bag tied with a rubber band (snip off a corner to squeeze out) or spoon into a corner of the carton.

This is one of those languid lunches fixll of healthy crunchy things to pick at and dip with. You could add other bits of salad chicory radishes baby carrots cooked jersey royals chives and if you want to make it more substantial some preserved tuna in olive oil. My aioli is more an anchoiade an anchovyflavoured mayo. If youre not keen on anchovies leave them out.

Serves 2

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