2 free-range egg yolks
2 tsp white wine vinegar
2 tsp freshly squeezed lemon juice
pinch rock salt
300ml/10½fl oz groundnut oil (or 150ml/5fl oz each groundnut and light olive oil)
2 tsp Dijon mustard
2 small shallots, peeled, finely chopped
4 small gherkins, finely chopped
1 tbsp capers, roughly chopped
1 tbsp freshly chopped parsley
1 tbsp freshly chopped chives
For the tartare sauce, place the egg yolks, vinegar, lemon juice and a pinch of rock salt into a blender or food processor. Pulse briefly to combine. Then, with the motor running, gradually trickle in the oil until all of the oil has been incorporated and the mixture emulsifies to form a smooth mayonnaise.
Scrape into a bowl and stir in the mustard, shallots, gherkins, capers and herbs. Season, to taste, with salt and freshly ground black pepper. Cover the bowl with cling film and chill in the fridge until needed.
For the pea and broad bean stew, bring the stock to the boil in a pan and cook the broad beans for 8-10 minutes, or until tender. Lift out half of the broad beans, using a slotted spoon, and place into a food processor. Blend to a smooth purée.
Add the peas to the pan with the stock and remaining broad beans, and simmer for 4-5 minutes, or until the peas are tender.
For the quails' eggs, cook the eggs in a pan of boiling water for 2-3 minutes, or until hard-boiled. Drain, then place into a bowl of iced water to cool. Carefully peel off the shells and discard.
Season the breadcrumbs with salt and freshly ground black pepper, then scatter over a small plate. Dip the peeled eggs in the beaten egg, then roll in the breadcrumbs to coat. Set aside on a tray.
Half-fill a small, heavy-based pan with groundnut oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully drop in the breaded quails' eggs and fry for 3-4 minutes, or until crisp and golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.
Preheat the oven to 200C/390F/gas 6.
For the Dover sole, season the flour with salt and freshly ground black pepper and use to dust the fish. Heat 2 tablespoons of the oil in an ovenproof frying pan, then add the butter and heat until foaming. Add the fish and fry for 3-4 minutes on one side, pouring the remaining oil over the top of the fish. Flip the fish over and cook for a further 2-3 minutes, then transfer the fish to the oven for 7-8 minutes, or until cooked through (the fish is cooked when the flesh is opaque all the way through and flakes easily).
To serve, reheat the stew and stir in the butter until smooth and creamy. Spoon the stew into shallow serving bowls and set the fish fillets on top. Arrange the quails' eggs on the side and serve with a dollop of the tartare sauce.
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Five amateur cooks try to prove their worth to judges John Torode and Gregg Wallace.