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Freshly Ground PR is a PR and marketing agency based in Bath, specialising in independent food and drink, hospitality and lifestyle brands.

A class act with canapés, new quail egg recipes for the festive season

Amy Brice

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Somerset free range egg producer and supplier, The Traditional Free Range Egg Company, has teamed up with The Devilled Egg, a new online cookery school helping people crack the art of home cooking, to create 10 elegant and easy-to-follow canapé recipes using its Great Taste award-winning Foraging Free quail eggs.

Designed to make the most of the delicate and dainty quail eggs, which although pocket-sized, punch way above their weight in flavour, these recipes from head chef, Barbora Ormerod give home cooks the chance to refine their skills in the kitchen, so they can wow and delight their guests over the festive season. Mastering techniques, such as making blinis, onion marmalade, hollandaise and flavoured dipping salts from scratch, as well as incorporating Asian and North African influences into a festive spread, seasoned cooks and novices alike will be able to learn new ways to take their nibbles and canapés to the next level.

With sophisticated creations, including quail eggs rolled in leek ash and devilled eggs filled with crab meat, as well as family favourites, such as miniature scotch eggs and colourful pickled quail eggs, this collection of recipes also explains how to get to grips with the essentials along the way. From poaching and pickling to boiling and frying, quail eggs will be firmly on the menu for a whole host of every day meals.

The new quail egg recipes are available at www.thetraditionalfreerangeeggcompany.co.uk, with full video tutorials at www.thedevilledegg.com.

Foraging Free quail eggs are sold in packs of six (RRP £1.75) or packs of 12 (RRP £2.50) and are available from independent retailers, such as delis, farm shops, butchers and grocery stores, across the UK.