Quail Scotch Eggs

This weekend saw me turning my Quail eggs into some lovely Scotch Eggs!
Pork and red onion meat, and ‘seedy bread’ crumbs – delish!

Pro Chef MrT was very impressed by my runny yolks too, and that is a result!

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Mmmmmm ❤

You’ll have to excuse the awful photo quality throughout, I was using Facebook Messenger and forgot to take some better photos with my real camera – Oops!

The recipe originally came for a well known Essex chef with an aversion to Turkey Twizzlers, but I adapted it for my own cupboard stock and I think it turned out pretty well!


How Pro do these look?

It isn’t too tricky to do, and the hardest part is getting the shells off the eggs, but there’s a good trick for that later…


  • 10 quail eggs
  • 3 thick sausages – I used pork and red onion
  • 2 sprigs of thyme – Rescued from the drowning window box
  • 1 tablespoon of flour
  • 1 large egg – Courtesy of Cluckingham Palace residents
  • 3 slices of seedy bread – crumbed in a processor but not too fine
  • vegetable oil , for frying


  1. Preheat the oven to 180ºC, or 160 for fan ovens.
  2. fill a pan half full with water, and add a splash of white vinegar. This helps the shells peel right off but adds no ‘fishNchip’ flavour.
  3. Cook the eggs in the boiling water for 2 minutes, then plunge into cold water and carefully peel. Don’t put your nail through the yolks like I did on the first two..!
  4. Squeeze the sausage meat into a bowl, giving the skins to the patiently waiting dogs, then pick in the thyme.
  5. Beat the hen’s egg in a shallow bowl, put the flour on a plate, and place the breadcrumbs onto another plate. Its easier to roll them around then.
  6. Roll your eggs in the flour. Don’t make it thick, just a little dusting to help keep the eggs from bursting all over the place.
  7. Divide the sausage mixture into 10 pieces, then shape around the eggs and carefully roll into a round. The best way I found was to squish the ‘meat blob’ into a pancake with your fingers and wrap this around the egg long ways. Its super sticky. Then just fold up the ends and carefully roll between your hands. Don’t leave any gaps!
  8. Dunk them in the egg, all the way around. Use one hand for this and one hand for the next step or you will look like a Kentucky fried chicken piece before you’ve finished them all!
  9. Roll each round in the breadcrumbs until fully coated.
  10. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden. If you don’t have a thermometer (not a health one a food one!) then when you think it may be hot enough, plop a breadcrumb in and see if it sizzles and browns.
  11. Remove with caution and drain on kitchen paper. Do Not let them roll off the worktop into the waiting jaws of a dog like one of mine nearly did.
  12. Bake in oven for 5 minutes, then serve!

The yolk should be just the right runny-ness, and the outside crispy and golden.


Perfect for your next picnic

Good right?

Perfect mouthful sized snacks for lunchboxes, or if you are like me, whenever you walk past the fridge

Spiced Marrow Cake

Yet another glut of marrows, they seem to be never ending!

These were supposed to be Courgettes, but since we went away for a week I’ve come back to some serious monsters.


Its huge! 

Now what to do with them?

We tried a bit of the old roasted marrow, but it’s not particularly flavourful and MrT got all cheffy on me about it. So while he went off to work in his baking hot commercial kitchen, I pottered about my own little ‘Heart of the Home’ and came up with this spiced marrow loaf to get rid of the glut.

Four cakes from one big marrow

Four cakes from one big marrow!

It freezes really well and is great with an afternoon tea in the sunshine or as a quick sweet treat. It a lot lighter than you’d think it would be and is super easy to make, just mixing and baking.

They also make great gifts wrapped up in paper and with a nice ribbon, but that far too pretty for me and my parchment and string did the job!

Marrow Cake

Wrapped up, although not for long!


2 hen’s or duck’s eggs (mine came from my ex-batt girls, so super fresh)
200g of caster sugar
100g of softened butter or “baking spread”
3-4 drops of vanilla extract
300g of marrow, well grated skin and all
300g of self-raising flour
1tsp of baking powder
1tsp of cinnamon/nutmeg/ginger, whichever you fancy (I use cinnamon)

How To;

Grease your loaf tin and add in a rectangle of baking paper in the bottom, overhanging the sides to make your loaf easier to lift out.
Heat your oven to 180°, or 160°fan.
Mix together the butter and sugar until it is light and creamy.
Add the eggs, vanilla and marrow and mix well until combined.
Add the baking powder and spice to the flour and combine.
Gradually stir this into the wet ingredients, being careful to work it as little as possible. It should look like a dough.
Plonk this into your greased and lined tin.
Bake for about an hour, but keep an eye on it after 50 minutes. It should be golden brown and a skewer/knife should come out clean.
Let it cool down in the tin a little bit, until it pulls away from the sides.
Use the paper tabs to lift it carefully out of the tin.

Let it cool fully and enjoy!

These cakes are a great way to use up courgettes and marrows, and they can be frozen after cooling. Simply bring it out a few hours before you need it and let its thaw thoroughly before enjoying.

You can also add other ingredients; nuts, raisins, sultanas, all work great in this loaf!

We like to eat it with a good spoonful of my Marrow Jam, and a nice cuppa. It store really well too so you can easily wrap it up and take it down to the allotment again.

Perfect for a sunny afternoon.

Marrow and Ginger Jam

We went on holiday. Don’t do that if you have an allotment. What was a courgette at the weekend was a marrow as big as my thigh by Thursday.


MrT and the Giant Marrow

So what on earth can you do with a giant marrow other than the usual roasting?

Marrow and Ginger Jam

Marrow and Ginger Jam!

I saw a recipe for Courgette and Ginger Jam, and altered it a bit to gave it a try with my huge marrow.


That’s my leg! And that’s my marrow!

You’ll need a big old jam pot or heavy based saucepan and a sugar thermometer if you have one. If not, don’t worry, I have a good trick for that! You can also test the jam without a thermometer by putting a plate/saucer in the freezer well before you start cooking your jam. plonk a little spoonful of the jam onto the frozen saucer, and wait for it to cool. If you then poke it with your finger and the jam wrinkles up, it has reached setting point. No wrinkles? Keep boiling it a while longer!

Id also recommend investing in some good jam jars. Places like Wilko’s often have them on sale through summer/autumn and if you get pretty ones they can make great Christmas gifts. That’s where most of mine went!

Here are the ingredients you’ll need;

  • 4 lemons
  • 2kg marrow
  • 2kg jam sugar (with added pectin)
  • large knob fresh root ginger, about 95g

How To;

To make the jam, grate the zest from the lemons but be careful not to also grate off the pith, which is the white inside layer. This is really bitter. Then juice them, and reserve the juice, shells and seeds.
Tie the pith and seeds up in a muslin bag or a clean tea towel if you don’t have muslin.
Chop your marrow into rounds and remove the seeds from inside.
If you want to include the skin (I did – looks good and makes it marmalade-y) grate the skin off the rounds using a cheese grater. If you don’t want to include it just peel your marrow and throw it. Then chop the remaining marrow into cubes of roughly 2cm.
Put the marrow and the grated skin (optional) into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Make sure the skin doesn’t stick to the bottom of the pan.
Cook off any juices before stirring in the sugar, the rest of the juice,  and the muslin bag. Stir until the sugar dissolves.
The grate up the ginger, and stir this into the pan along with the zest of the lemons.
Bring to the boil, then simmer for about 10 minutes until the marrow has softened completely and the jam has reached setting point (105°C or “wrinkly on a plate”).
While this is boiling, wash your jars thoroughly in hot soapy water, then dry in a low oven. You can also run them through the dishwasher, but this will take much longer and I find it harder to get them ready perfectly on time. 
Pot the jam into sterilised jars while the jars are still hot.
Lid, label and store your jam in a cool dark place for a few months and the flavour will only get better!

Now no more excuses for chucking out soft courgettes or big tough marrows when your plants really get going or if you miss one during picking

I love ours on toast or with some cheese and crackers.
Best of all is on top of my Courgette Cake!