Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs

20 minutes


  • 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