Fresh quail eggs

Fresh Quail Eggs

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Pickled Quail Eggs

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Gourmet microgreens

Gourmet Microgreens

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Quail equipment, compost booster, feeders, etc.

Delicious potatoes, paired with a fresh nasturtium pesto and delicate quail's eggs.


1kg new Potatoes
12 Quail eggs
30g of Nasturtium leaves
120ml of Olive oil
16g of Sunflower seeds
1 Garlic clove, large, peeled and roughly chopped
Lemon juice, 1-2 tbsp to taste
Salt, to taste
Pine nuts, to garnish (optional)
Parmesan, grated for decoration (optional)


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 purée, 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 them over the top of the potatoes. Drizzle a little more pesto onto each egg and serve.