James Golding and Simon Rimmer served up tasty Brock Eggs (Scotch quail eggs) with peas, beans and grapefruit mint salad on Sunday Brunch.

the ingredients for the Brock eggs: 1 ham hock 4 pig cheeks ½ onion, ½ leek, ½ carrot, and ½ stick celery, chopped 10 black peppercorns 1 bay leaf 1 thyme sprig sea salt chopped parsley celery salt Ground pepper 12 quail eggs For the breadcrumb coating Plain flour 2 eggs, whisked breadcrumbs For the dressing – 2 tablespoons white wine vinegar 1 tablespoon English mustard salt and pepper rapeseed oil – to emulsify

For the salad: 150g per person of garden peas and broad beans 100g fresh goat’s curd 2 grapefruit mint sprigs, finely chopped (or garden mint) juice of 1 lemon 50ml Chardonnay vinegar 100ml local rapeseed oil salt and pepper pea shoots and broad bean leaves.