Norfolk Quail egg, courgette, caper and fig chutney salad 

by Charlie Hodson

Mobirise

For Quails Eggs

Hard boil three eggs in salted water for approx four minutes, drain then place straight into iced water, then peel.

Take one large courgette and slice diagonally, marinade in Crush Foods rape seed cold pressed oil, with salt and crushed black pepper.

Leave to marinate for 30 minutes, once done char grill until soft to touch, arrange on plate with halfed quails eggs then serve with capers and pea shoots.

For Fig Chutney

Take four figs, top and tail, cut into quarters, fine dice half a red onion, soften in pan then add figs.

Add equal amount of muscavardo sugar to weight in figs, then take 25ml of red wine vinegar, 25ml of balsamic vinegar and 15ml of white wine vinegar and reduce until jam like texture, remove from heat and allow to cool, store sealed in the fridge.

Mobirise

Address

Norfolk Quail Ltd
Highfield Farm
Great Ryburgh
Fakenham
Norfolk, NR21 7AL                     

Contact

enquiries@norfolkquail.co.uk
Phone: 01328 829249
Mobile: 07775 997599

Norfolk Quail • Ethically Farmed