Instructions: Hard boil the quails eggs for 3 minutes on the boiling plate then plunge into cold water.

Peel then cut in half lengthways.

Remove any strings from the celery.

Cut a lengthways slice from the rounded base of each stick of celery so that it sits flat on its bottom.

Cut each stick into about 40mm slices.

Mix the cream cheese with celery salt and pepper to taste.

Spread inside the celery boats sprinkle with coarsely chopped parsley and top with half an egg.

These are a pleasant change from serving quails eggs just with celery salt for dipping. Another good thing is that each savoury uses just a half quails egg which means they go twice as far.

Makes 24

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