Gennaro Contaldo served up lamb fillet with quails’ eggs and green beans and spring leaves salad at Easter on Saturday Kitchen.

The ingredients for the salad: 2 celery stalks, sliced lengthways into small julienne strips, 100g green beans, cut into quarters, 100g young spinach leaves, washed, 100g rocket leaves, washed, 6 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, salt and freshly ground pepper.

For the lamb fillets and quails’ eggs: 500g lean lamb fillet, 6 tbsp extra virgin olive oil, 2 garlic cloves, lightly crushed, 4 thyme sprigs, 60g butter and 8 quail’s eggs.

See recipes by Gennaro in the book titled: Gennaro’s Classic Italian Cookbook available from Amazon now.