Instructions: Lightly oil and baseline four 150ml timbale moulds or ramekin dishes.

Wash and dry the herbs and bruise lightly with a rolling pin.

Place in a small pan and add 300ml of the cream.

Bring slowly to the boil remove from the heat cover and place in the simmering ovenfor 30 minutes to infuse.

Strain the cream through a fine sieve into a bowl and blend in the eggs gruyere celery salt and seasoning to taste.

Pour into the moulds or ramekins and place in a small roasting tin.

Pour sufficient boiling water into the tin to come twothirds of the way up the sides of the dishes.

Place at the front of the bottom runners of roasting ovenand bake for 15 to 20 minutes.

Cover with cold plain shelf on third runners.

Then move to the simmering ovenfor a further 10 minutes.

Set on bottom runners of baking ovenand bake for 25 minutes.

Set at the back of the aga top for 30 minutes to 1 hour in the roasting tin or on a folded tea towel on the lid of the aga to keep just warm for 30 minutes.

The custards will set completely as they cool.

Run a sharp knife around the edge of each custard to loosen it then invert onto a serving plate.

Whip the remaining cream and top each herb custard with a slice of smoked salmon a little whipped cream some salmon caviar and chives.

Serve at once garnished with a sprig of chives and some salad leaves.

Crisp french bread is an ideal accompaniment.

Variation: Finely chop 25g watercress or rocket leaves and mix with the cream eggs gruyere celery salt and pepper. Pour into the moulds and cook as above. Serve with a fresh tomato sauce.

These savoury custards are at then best served slightly warm so dont bake them too far in advance. Individual savoury herb custards provide delicate bases for slices of smoked salmon and salmon caviar The herbs are gently heated in the cream then left to infuse before being strained off this is sufficient to flavour the custards without over powering them while ensuring a smooth creamy texture.

Serves 4

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