Jellied Ham, Parsley and Quail’s eggs from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• an enormous bunch of fresh, young curly parsley
• 5 sheets of gelatine (10g)
• 12 fridge-cold quail’s eggs
• ground black pepper
• 1 heaped tablespoon baby capers, drained (optional)
• lime wedges, to serve
• 1 medium onion
• 1 unsmoked gammon hock, roughly 1kg
• 6 black peppercorns
• 2 bay leaves
• 2 celery sticks
• 2 tablespoons white wine vinegar
• 2 medium carrots
• 4 tablespoons sunflower oil
• 1 teaspoon caster sugar
• a good pinch of flaked sea salt
• 4 tablespoons olive oil
• 2 level teaspoons Dijon mustard
• 2 free-range eggs
• 3-4 sprigs of fresh thyme
• 100 ml full-flavoured white wine