Good morning ! My first recipe for you.
Ingredients:
12 free range quail eggs
1 hand full off wild Fennel (roughly chopped)
3 garlic cloves
1 bay leaf
6 peppercorns
1 tsp yellow mustard seeds
2 cloves
Maldon sea salt (Just a pinch)
175ml of white wine vinegar or enough to cover the eggs
Add the rest of the ingredients (apart from the fennel) to a pan and bring to boil. Leave this till cool and roughly chop your wild fennel.
Peel your eggs - I gently break the shell by tapping the egg on the work top, then start to peel from the rounded end first. Once they are all done wash off any excess shell.
Place your eggs and fennel in a kilner jar and cover with the cooled liquid.
Keep in the fridge and eat after 24hrs. Yum !
Wild Fennel
Habitat- Roadsides and waste land
Season- Books say spring summer but I picked mine last week
Fennel spends a lot of time hanging around sea side car parks and other less then pristine locations.