First peel and cube beetroot, add fresh lemon juice and oil, stir through. Peel apple add to beetroot, mix well
Peel cucumber and then scrape out the seeds. Finely cube the cucumber. Mix with a little white wine vinegar and the amount of creme fraiche stated. Season with salt and pepper.
Mix this with the beetroot salad or keep apart and serve side by side.
Boil your stock, add the shallots and bay leaf. Add the alcohol. Gently boil down to about a third of the liquid. Strain through a sieve, add mustard, cream, the saffron. Stir in do not boil again but keep warm.
I boil water for the eggs to which I add a slice of lemon. (I believe it makes it easier to peel the eggs. I learned that when making scotch eggs.) I use medium size eggs, boil them for five minutes. I drain them, crack them from all sides then put them in cold water. After about a minute I peel them but keep them in the cold water, this keeps the yolk soft. I serve with bread, salad and sauce sprinkled with dried wild garlic
