Pembrokeshire Earlies with Nasturtium Pesto and Quail's Eggs

Name: Pembrokeshire Earlies with Nasturtium Pesto and Quail's Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 35 27400 &frasl; 100000 oz Pembrokeshire Earlies; 12 Quail Eggs; 1 5800 &frasl; 100000 oz Nasturtium Leaves; 24 tsp Olive Oil; 56400 &frasl; 100000 oz Sunflower Seeds; 1 Garlic Clove, peeled and roughly chopped; 1 tbsp Lemon Juice; Sea Salt, to season; Pine Nuts, to garnish; Parmesan, to garnish

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Pembrokeshire Earlies with Nasturtium Pesto and Quail's Eggs

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.

Time:

25Min

Serves:

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

Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender.
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.
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.
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.
When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish.
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

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Pembrokeshire Earlies with Nasturtium Pesto and Quail's Eggs