Scotch Eggs

Inspired by the Moghul dish Nargisi Kofta, or Narcissus Meatballs, Fortnum & Mason claimed the invention of the Scotch Egg as far back as 1738.

Conventionally made from wrapping sausage meat around a boiled egg, rolled in bread crumbs and deep fried, the Scotch Egg is largely too salty for my primal palate nowadays. Solution? Use a different meat.

Straight to it ...

You need a quarter pound of minced meat per egg. With that in mind, get the requisite number of eggs boiling - these should be on the side of well boiled because without a firm egg, you'll end up crushing it trying to form the meat around it.

With the eggs boiling, place the minced meat into a bowl and add any flavours. I went with turkey mince and added some ground coriander, cayenne pepper, white pepper and celery salt. You could add herbs here, too. I think I added marjoram which works well with chicken and turkey, but cannot remember for certain.

Squeeze the mince through your fingers a few times as you make fists. This will break the meat down and give a blended texture.

So, eggs boiled, peeled and cooled take a quarter pound of the meat and pat it out into thin burger shape in your hand. Place the egg in the middle and form the meat around it.

There is a real technique here, which you will find as you do it. You will also find that the meat does not like to stick to the egg. Solution? Roll the egg in a little starchy flour.

Before rolling in the breadcrumbs, for which you can use ground almonds, coconut flour or even a really crispy crumb from gluten-free crisp bread, just reform the meatballs, squashing the meat firmly to the egg.

Roll the meatballs in the crumbs or flour and lower into your deep fat fryer - I use a small fryer with beef dripping so had to do them one at a time. Since Scotch Eggs should be eaten cold, this is not an issue.

Fry for about 8 minutes each and set aside to drain and cool.

Serve, cut in half, over a light salad with a herby yoghurt dressing.