Preheat the oven to 180°C.
Unwrap the cheese and place it back into its box or a foil package.
Pierce the cheese, insert rosemary leaves, drizzle with honey, and season with pepper.
Bake the cheese for 15 to 20 minutes until golden and bubbling.
Boil the quails’ eggs for two minutes and immediately shock in iced water.
Soak the eggs in malt vinegar for 10 minutes to loosen the shells.
Mix the pork mince with sage, salt, and pepper in a bowl.
Prepare three bowls with beaten egg, flour, and panko breadcrumbs.
Peel the eggs, coat in flour, wrap in meat, then dip in egg and breadcrumbs.
Heat 8cm of vegetable oil in a saucepan over medium heat until sizzling.
Fry the Scotch eggs for 3 to 4 minutes until golden-brown and drain on kitchen paper.
Boil peas and mint stalks in salted water for three minutes then drain.
Blend the peas with cooking liquid, mint leaves, and crème fraîche until smooth.
Serve the soup in small glasses garnished with the reserved peas and mint.