SOMERSET free range egg producer and supplier, The Traditional Free Range Egg Company, has teamed up with The Devilled Egg, a new online cookery school, to create 10 elegant and easy-to-follow canapé recipes using its Great Taste Award-winning Foraging Free quail eggs.

Designed to make the most of the delicate and dainty quail eggs, which punch way above their small weight in flavour, these recipes from The Devilled Egg’s head chef, Barbara Ormerod, give home cooks the chance to refine their skills in the kitchen and wow their guests over the festive season.

Mastering techniques, such as making blinis, onion marmalade, hollandaise and flavoured dipping salts from scratch, as well as incorporating Asian and North African influences into a festive spread, the recipes provide inspiration and know-how for experienced cooks and novices to take their nibbles and canapés to the next level.

There are sophisticated creations, including quail eggs rolled in leek ash or devilled eggs stuffed with crab meat, and family favourites, such as miniature scotch eggs and colourful pickled quail eggs. The collection also shows the essentials, from poaching and pickling to boiling and frying, putting quail eggs on the menu for a host of every day meals.

The quail egg recipes are available at www.thetraditionalfreerangeeggcompany.co.uk with video tutorials at www.thedevilledegg.com