Recipes courtesy of clarencecourt.co.uk. Photography: David Loftus Food Stylists: Pip Spence & Libby Silbermann

Pickling quail eggs and baby cucumbers takes only minutes to do and they make a scrumptious side or midday snack.

  • 1 tsp yellow mustard seeds
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds
  • 6 baby cucumber, sliced, salted over night and rinsed (optional)
  • 1 onion, peeled and sliced
  • 200ml white wine vinegar
  • 1 bunch dill
  • 4 fresh bay leaves
  • 1 tsp salt
  • 24 Clarence Court quails eggs, hard boiled
  • Place a medium frying pan on a low heat. Add the mustard seeds, peppercorns and coriander seeds. Toast for a couple of minutes then tip into a bowl.
  • Add all of the pickling ingredients into a saucepan. Bring the mixture to the boil cook for 2-3 minutes. Allow to cool. Fill a sterilised jar with the cooled eggs and cucumber slices then pour over the cooled mixture.
  • Pop the lid on tightly and leave in a cool, dry place for around 2 weeks to 1 month. Once opened, keep in the fridge and consume within a week.
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