Courgette spaghetti with quail eggs

In a small bowl, mix together the chives, mayonnaise and a little of the lemon juice. Season to taste with salt and freshly ground black pepper and set aside until ready to serve.

Slice the courgette lengthwise on a mandolin. Cut the slices into thin strips, like spaghetti, and put into a bowl.

Add the remaining lemon juice, a splash of extra virgin olive oil and season to taste with salt and freshly ground black pepper. Mix well, so the lemon juice can start ‘cooking’ the courgette.

Bring a small saucepan of water to a low boil. Crack in the quail eggs one at a time. Poach until just cooked and remove with a slotted spoon.

To serve, arrange the courgette spaghetti in a nest. Sit the poached eggs on top and finish with the chive mayonnaise.