I recently went to London to film an episode of Ready Steady Cook for the new series which is due to be televised in January.

Whilst looking for information about when the new series would air I stumbled on an article about new chefs joining the Ready Steady Cook team. Aldo Zilli and Maria Elia are due to join the show according to the article. I can confirm that Aldo Zilli has joined the Ready Steady Cook team as he was one of the chefs on the episode that I am featured with my Hugo House Quail Eggs.

I am excited and nervous about seeing the Ready Steady Cook episode as I have never been on the TV before. It will be interesting to see how the programme has been edited and put together. I hope that they don’t do a close up of me tasting the food at the end of the show.

I bought this book at the weekend and we have already tried one of the recipes, duchess eggs which I’d never heard of but it’s worth trying.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

“Hi just to let you know the eggs I got off you on saturday where great thank you .”

If you live in East or North Yorkshire and would like to try the Hugo House Quail Eggs then you can visit the Local Producers Market at Market Weighton on the third Saturday of the month, or alternatively the quail eggs are also available at Langlands or The Farmer’s Cart or why not have a meal with Hugo House quail eggs which are on the menu at The Star at Sancton and The Pipe & Glass at South Dalton.

• Hard boil the quail eggs for 3 minutes.
• Leave to cool, then peel.

Great added to;

• Sausage Casserole
• Bolognaise
• Caesar Salad
• Kedgeree
• Cauliflower Cheese
• Tuna Pasta Bake
• Prawn Cocktail
• Boiled Peas
• Rice Salad

If you have any serving suggestions for hard boiled quail eggs or other quail egg recipes then please leave a comment.

Ingredients

• 1 or 2 salmon fillets grilled
• 8 quail eggs hard boiled
• 1 ripe avocado
• 4 to 6 cherry tomatoes
• one quarter of a cucumber
• 1 little gem lettuce
• 1 tablespoon of balsamic vinegar
• pinenuts

Method

1. Grill the salmon, cool and flake.
2. Hard boil the quail eggs for 3 minutes, then cool, peel and cut in half.
3. Cut the avocado in half, peel and chop.
4. Shred the lettuce.
5. Cut the tomatoes in half.
6. Cut the cucumber into small pieces.
7. Add all the ingredients to a salad bowl with the pinenuts and balsamic vinegar.
8. Toss the salad so that the ingredients are mixed.

An excellent salad which can be served as a light lunch or as an accompaniment to jacket potatoes, pizza or sandwiches.

I had to be there at 7.30am to set up my stall and I was a bit nervous as it was my first time but the stall holders around me were very friendly and helpful. The neighbouring stallholder offered my some clips to hold my table cloth down and another stallholder gave me lots of info about farmers markets in the area that I could go to.

The market opens about 9am until 1pm. It was slow to start and picked up between 10 and 12. It seemed an age before I sold my first box of quail eggs, but after the first the boxes slowly began to sell. The recipe cards that are free with a box were popular.

I was delighted to sell enought to cover the cost of the stall and make a profit. Well that’s if you don’t take into consideration all the preparation and work I did!

If you would like to buy some Hugo House Quail Eggs then why not visit the Market Weighton Local Producers Market on the 3rd Saturday of the month or alternatively contact Hugo House using the following link http://hugohouse.co.uk/contact-us/ .

Boil the quail eggs for 1 and a half to 2 minutes until they are nearly hard boiled with a slightly runny yolk. Peel the eggs and chop into quarters and add to dish of boiled garden peas.

This is a tasty alternative to serving peas with a meal.

The Ready Steady Cook team looked after us brilliantly and Ainsley and the two chefs, Lesley Waters and Aldo Zilli, were very friendly and put my nerves at ease.

The new series is a celebrity series and I feature in the 10 minute, challenge the chefs, part of the show. I got to chat to Ainsley about my challenge and the animals on the farm and then after the cooks had prepared the dishes I got to taste the food, which was delicious.

It was very interesting to see how the show was put together and I got lots of great recipe ideas for using quail eggs.

I’ll let you know when the show is to be aired but at the moment I don’t know when that will be, so watch this space for news about Ready Steady Cook. 

After my initial surprise I began to think is someone trying to have a joke with me. I thought it might be a Radio One wind up. Anyway it’s true, they phoned back and they are inviting me to put an application in to be on the show. They asked if I would be interested in taking part in the 10 minute, challenge the chefs with a “quickie bag” of food, as the main part of the show will be a celebrity Ready Steady Cook.

In the quickie bag they would like me to bring my quail or guinea fowl eggs as they found this website and thought that it would be interesting for the chefs to do something with quail or guinea fowl eggs as opposed to ordinary hen eggs.

I am delighted to be asked to apply for the show and will let you know how the Ready Steady Cook filming goes.