Radish and Small Egg Salad
Remove the radish tops leaving behind a small tip. Wash and dry them. Heat the oil and butter in a frying pan. Fry the radishes over a low heat, turning them.
Add 3 tablespoons of liquid honey, season and stir gently. Pour in a glass of water, cover and cook for 10 minutes until the radishes are transparent.
Boil some water in a saucepan and add the quails eggs gently. Cook them for exactly 3 minutes then remove.
Remove the shells and cut the eggs in half.
Arrange the radishes in small dishes, pour over the cooking juices, add the eggs and season. Serve hot or cold.