Pembrokeshire Earlies with Nasturtium Pesto and Quail’s Eggs

Introduction:

Former Great British Bake Off contestant, Urvashi Roe, brings us this delicious vegetarian recipe, inspired by her allotment. Fresh-from-the-garden nasturtium pesto, and delicate quails eggs combine to compliment the Pembrokeshire Earlies perfectly. Part of our Great British Chefs recipe collection.

Ingredients:

• 1000 g Pembrokeshire Earlies
• 12 Quail Eggs
• 30 g Nasturtium Leaves
• 120ml Olive Oil
• 16 g Sunflower Seeds
• 1 Garlic Clove, peeled and roughly chopped
• 1 tbsp Lemon Juice
• Sea Salt, to season
• Pine Nuts, to garnish
• Parmesan, to garnish

Method

1. Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender.
2. Place the quail’s eggs in a pan of cold water. Bring to a simmer, cook for 1 minute, then drain and place them under cold running water – this will make them easier to peel.
3. To make the pesto, toast the sunflower seeds in a heavy-based pan for a few minutes, until golden and aromatic. Keep shuffling the pan to make sure they do not burn.
4. Once toasted, place them in a food processor with the garlic, olive oil and nasturtium leaves. Blitz to make a puree, then pour into a bowl and season to taste with lemon juice and salt. Any excess pesto can be kept for approximately 2 weeks in a sterilised jar.
5. When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish.
6. Finally, cut the quail’s eggs in half and dot the over the top of the potatoes. Drizzle a little more pesto onto each egg and serve.

Top Tip

You can find out more about this recipe and discover all our other Great British Chefs recipes by visiting their website, here!