France's key spice blend is known as quatre-épices. It is used for charcuterie and for baking cakes such as gingerbread. In sweet recipes, this spice blend will comprise allspice, ginger, nutmeg and cloves - the allspice is replaced by white pepper in savoury dishes.
Quails’ eggs are available year-round. Look for free-range British quails’ eggs if possible.
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