Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender

Place the quail's eggs in a pan of cold water. Bring to a simmer, cook for 1 minute, then drain and place them under cold running water - this will make them easier to peel

To make the pesto, toast the sunflower seeds in a heavy-based pan for a few minutes, until golden and aromatic. Keep shuffling the pan to make sure they do not burn

Once toasted, place them in a food processor with the garlic, olive oil and nasturtium leaves. Blitz to make a purée, then pour into a bowl and season to taste with lemon juice and salt. Any excess pesto can be kept for approximately 2 weeks in a sterilised jar

When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish

Finally, cut the quail’s eggs in half and dot them over the top of the potatoes. Drizzle a little more pesto onto each egg and serve