Freshly prepared scotch eggs are a forgotten dish which used to appear regularly on pubs menus. They are eggs that are simply boiled and coated in sausage meat, crumbed and deep fried. Here I use quail eggs which make a nice change and work well in a salad. You can add different herbs and flavouring to the sausage meat or try a mix of prawns and pork mince. These quail eggs also make good canapés.