Method

Classic quail Eggs & baby cucumber

Bring a pan of water to a simmer and boil the quail eggs for 4 minutes, until hard boiled. To chill, run under cold water or add to a bowl of ice then peel away their shells.

Place a medium frying pan on a low heat, add the mustard seeds, peppercorns and coriander seeds, toast for a couple of minutes and tip into a bowl.

To a saucepan, add the vinegar, dill, bay leaves and salt. Bring the mixture to the boil and cook for 2-3 minutes, then allow to cool.

To a sterilised jar, add the eggs, cucumber slices and onion then cover with the cooled pickling mixture and add the toasted seeds. Pop the lid on tightly and leave in a cool, dry place for around 2 weeks to 1 month. Once opened, keep in the fridge and consume within a week.

Turmeric cauliflower & Burford Browns

Bring a pan of water to a simmer and boil the cauliflower for 1 minute, then remove and place into a bowl of ice and water. To the pan, add the Burford Browns and boil for 8 minutes, until hard boiled. To chill, run under cold water or add to a bowl of ice then peel away their shells.

Place a small frying pan on a medium heat, add the mustard seeds, cumin seeds, coriander seeds and peppercorns. Toast for a couple of minutes then tip into a bowl.

To a saucepan, add the vinegar, sugar, salt, curry leaves, and turmeric, then bring to the boil and simmer for 5 minutes. Allow the pickling liquid to cool at room temperature.

Place the eggs, cauliflower and sliced chilli into a large, sterilised jar. Once the mixture has cooled, pour over the pickling liquid, pop the lid on tightly and leave in a cool, dry place for around 2 weeks to 1 month. Once opened, keep in the fridge and consume within a week.

Beetroot Braddock White duck eggs

Bring a pan of water to a simmer and boil the Braddock Whites for 10 minutes, until hard boiled. To chill, run under cold water or add to a bowl of ice then peel away their shells.

Slice or chop the beetroot, add it to a saucepan with its juice then peel and slice the onion. Add the horseradish, onion, peppercorns, fennel seeds, garlic, cider vinegar and salt to the pan. Bring to the boil and simmer for 4 minutes, then allow the liquid to cool at room temperature.

Place the eggs into the sterilised jar then pour in the pickling liquid and beetroot. Place the lid on the jar securely and leave in a cool, dry place for up to a month. Once opened, keep in the fridge and consume within a week.