Packed full of goodness, the broccoli sprouts , especially, contain sulforaphane, an antioxidant and anti-inflammatory.

Ingredients (serves 2)

200g new potatoes, halved
100g green beans, topped and tailed
6 quail eggs
2 handfuls lettuce leaves, washed
Small bunch chives, finely chopped
Handful broccoli sprouts
2 hot smoked trout fillets

For the dressing
2 tbsp extra virgin olive oil
1 tbsp raw apple cider vinegar
1 tsp dijon mustard
1 tsp honey

To make

1 Boil the potatoes and green beans until tender, but still with some bite.

2 Add the quail eggs to the water and boil for the final 2 mins. Drain into a colander and rinse with cold water to stop the cooking. Set everything aside and allow to cool completely. Once cold, remove the shells from the quail eggs and slice each one in half.

3 Add all the dressing ingredients to a small jar along with a little splash of water and season with salt and pepper, then shake to combine.

4 Add the lettuce, chives, potatoes, green beans and broccoli sprouts to a large bowl and pour over most of the dressing, making sure everything is well coated.

5 Divide between two plates and top with flakes of trout and quail eggs, then drizzle over any remaining dressing before serving.

If you can’t find broccoli sprouts, you could use cress instead. Leave the dressing off until you’re ready to serve.

How to keep quail

They may be cute, but quails don’t love too much fuss, so only pick them up every now and again. They can’t be free-range, either, as they don’t have a homing instinct, so a nice big, bright run with a nest box and places to hide does them just fine. They produce adorable mini speckled eggs between March and September – on average, one each per day – so every day is an egg hunt! They’re easily pleased with a fresh dust bath, some dried mealworms and any spare greens – radish tops and lettuce being particular favourites.

This recipe is from our new series, ‘A Good Life’, in which we follow Michelle Tansley as she grows food and flowers in her cottage garden in Derbyshire. This month’s seasonal treats from Michelle also include hand-churned butter, flatbreads, granola, strawberry millefeuille and a berry shrub. Find all the ideas in our May issue, in shops now.

Advice on keeping quail