Pembrokeshire Earlies with Nasturtium Pesto and Quail’s Eggs

Time: 25 mins
Serves: 6
Tags: Family, Healthy


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.


  • 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


  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.

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