Picnic of Norfolk Quail, with Scotch eggs and cheese scones 

by Richard Bainbridge


“Dress the dish as you would like either in mini picnic baskets, plates or bowls. Serve the Norfolk quail whole or sliced. The choice is yours all I ask is for you to use a few bitter leaves to help with the sweetness of the dish. Enjoy!!

“This is just one way to use Norfolk quail, if you have not tried quail then Norfolk Quail is the best there is. Not only is it a great product, its local too! You don’t know until you try.”

Richard Bainbridge

Roast Quail


4 whole Norfolk Quail
4 cloves of garlic (crushed)
Thyme/Bay leaf/Salt/Pepper/Butter

Preparation of Roast Norfolk Quail

Pre-heat the oven to 180C
Start with drying the bird inside and out with kitchen towel. Stuff the bird with the garlic, bay leaf and a small knob of butter, and season. Place in the fridge for 1-2 hours
To cook: Heat a small frying pan on a medium heat. Line the pan with rapeseed oil, once hot add the quail and colour on all sides until golden brown. At this point add a knob of butter and allow the butter to go golden brown then place in the oven for 4 minutes. Remove from the oven and spoon over the butter and rest for 10 minutes until ready to serve .

Cheese Scone


170g grated Parmesan
220g grated Cheddar
900g Greau Rouge T45
22g Baking Powder
5g Salt
10g Mustard Powder
300ml Milk
8 Eggs
220g Butter, diced

Preparing the Cheese Scones

Add dry ingredients to a mixing bowl, flour, baking powder, salt, mustard powder and then add diced butter. Mix until crumb, then add the Milk, then the eggs and then both Cheeses. Don’t overwork the mix. Cut out Scones with 40 crinkle cutter, then egg wash and salt. Cook on 180°C for 10 minutes on full fan

Confit Tomatoes


12 Cherry Tomatoes
Hill farm Rapeseed Oil
Thyme/ Sugar/ Salt

Preparing the Confit Tomatoes

Place halved cherry tomatoes into a bowl and season with the rapeseed oil, thyme, sugar and salt.
Place on a tray and leave on a window edge or oven on pilot light over night then place in a container in the fridge until needed.

Dandelion Leaves & Dressing

Dressing Ingredients:

150g Hill farm Rapeseed Oil
50g white wine vinegar
85g Tomato ketchup
1tsp Worcester sauce
5 drops Tabasco
100g chopped shallots
15g Chervil, 5g Chives, 10g Tarragon
2 Tomatoes, peeled + diced


At the last minute, mix all together

Scotch Egg


12 Quail Eggs
1kg Sausage Meat
50g Dijon Mustard
5g Chives, chopped
5g Chervil, chopped
1 whole Egg
10g Sea Salt
2g white Pepper
Egg wash
Seasoned plain flour
Panko bread crumbs

Preparing the Scotch Eggs

Mix together the sausage meat, herbs , mustard and a little seasoning and then place the meat mix between to baking sheets and using a rolling pin roll out to about 1cm thick.

Having soft boiled the eggs and placed in ice cold water to keep the yolk soft, peel each and roughly mould the meat around each egg be careful not to overlap too much to avoid uneven cooking.
Now using the egg wash, seasoned flour and bread crumbs , coat the eggs by dipping each one into first the flour then the egg wash, followed by the bread crumbs rolling in your hands to keep the shape. Place back in the fridge until needed.

To cook: Half fill a large saucepan with vegetable oil and on a low heat (approx 180C use a sugar thermometer as a guide) carefully place your scotch eggs into the oil and fry for 2 minutes. Remove from the oil and place onto kitchen towel to dry a little.
The scotch eggs should be golden and still a liquid centre


Norfolk Quail Ltd
Highfield Farm
Great Ryburgh
Norfolk, NR21 7AL                     


[email protected]
Phone: 01328 829249
Mobile: 07775 997599

Norfolk Quail • Ethically Farmed