I like to use seagull eggs - but they are only available for a few, short weeks of the year in April and early May. They have to be gathered by hand by the brave who climb the cliffs, and as a result are extremely hard to find in shops. In this recipe, I've substituted the gull eggs for quail's eggs. Bosworth Ash is a lovely mild, sumptious goat's cheese. It's produced by Innes Cheese, is unpasturised and suitable for vegetarians.