As for the perfect picnic fodder, how about Galton Blackiston’s Crab Scotch Eggs?  Paired with mixed leaf salad, ripe vine tomatoes and a squeeze of lemon, create a simple and elegant feast.


  • 6 quails’ eggs
  • 250g/9oz white crabmeat, thoroughly picked through
  • 1 free range egg yolk
  • 1 tbsp fresh tarragon
  • Salt and freshly ground black pepper
  • 50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper
  • 50g/1¾ panko breadcrumbs
  • Sunflower oil to deep fry 


  1. Boil the quails’ eggs in a pan of salted boiling water for 2½ minutes, drain and peel. 
  2. In a bowl, mix the crab meat with the egg yolk, tarragon, salt and pepper. 
  3. Wrap the mixture around the quails’ eggs, covering them completely. 
  4. Prepare three bowls - one with the plain flour, one with the egg and the milk and another with the breadcrumbs.
  5. Dip the quails’ eggs into the flour first, then the egg mixture and then into the breadcrumbs.
  6. Fill a deep-sided pan up to a 1/3 with the sunflower oil and heat to 160C/325F.  Be VERY CAREFUL – hot oil is incredibly dangerous.  NEVER leave it unattended.
  7. Place the eggs into the oil and cook for about three minutes, or until they are golden brown.  Take the eggs out and drain on a plate lined with kitchen paper.

A well-designed kitchen isn't just a place for cooking; it's a social hub where family and friends gather. Open layouts and comfortable seating arrangements invite people to share in the joy of preparing and enjoying meals together, fostering a sense of community.

For more information about Bryan Turner Kitchen Furniture and accessories, give us a call at 01953 660762 and speak to a member of our expert team today or Email us at We look forward to hearing from you.