Quail Eggs and Christmas Dips | Clarence Court Eggs

Ingredients

• 300g cooked beetroot (not in vinegar)
• 2 tablespoons grated horseradish
• 3 tablespoons soured cream
• Sea salt
• Freshly ground black pepper
• 250g ricotta
• 100g sundried tomatoes in oil, drained and chopped
• 1 lemon
• 50g sea salt
• 50g mixed herbs such as dill, parsley and basil.
• 8 rashers of smoked streaky bacon
• 2 sprigs of rosemary
• ½ teaspoon sweet smoked paprika
• Mixed, roasted nuts of your choice