Scotch eggs

Ingredients

5 medium free-range eggs, at room temperature

200g high quality haggis (I used Ginger Pig)*

300 g traditional higher-welfare pork sausages, skin removed (I used Ginger Pig)

3 tbsp fresh flat-leaf parsley, finely chopped

2 tbsp caramelised onion chutney (I used The Cherry Tree)

40 g plain flour

Splash of milk

120 g panko breadcrumbs

300 ml vegetable oil, for deep-frying

Method

  1. Place 4 of the eggs in a saucepan of cold water. Place on a high heat and bring to the boil. Simmer for 5 min, drain, and cool under cold running water. Peel carefully and set aside.

  2. Crumble the haggis, add the sausage meat, parsley and chutney, and mix thoroughly. Divide into 4 equal portions, 125 g each.

  3. Place one portion of the meat on a piece of cling film and cover with a second piece of cling film. Press into an oval shape, 1 cm thick. Remove the top layer of cling film and place an egg on top. Draw up the bottom layer of cling film and encase the egg within the mixture. Roll into a smooth ball, inside the cling film.

  4. Preheat the oven to 180ºC/160ºC fan.

  5. Set three shallow bowls on the work surface. Sprinkle the flour into the first bowl, season well. Break the uncooked egg into the second bowl, add a splash of milk and beat until smooth. Sprinkle the panko breadcrumbs into the third bowl.

  6. Remove the cling film from the scotch eggs. Dip each in flour, egg wash, then roll in the crumbs.

  7. Heat the oil in a heavy-bottomed pan until it reaches 180ºC. Deep-fry the scotch eggs for 2 min, or until golden. Remove the eggs with a slotted spoon and place on a lined baking tray. Bake for 14 min, or until the meat is cooked through.

  8. Cool and serve (I like to serve mine with chopped carrot and swede with plenty of nutmeg, white pepper and butter).

*If haggis is not available, use 500 g sausage meat.

Total time: 40 mins
Serves: 4

Memories of my wonderful grandmother, who made the most delicious scotch eggs. We’d cut through the crisp, golden crust into the juicy sausage meat, fragrant with sage and spiced with white pepper, and find an egg (hard boiled) nestled within.

I lived with my grandparents in the last year of A’levels. They cared for me and ignored my grumpiness, calmly delivering plentiful home-cooked food, love and support each day. There was always a biscuit tin filled with little cakes, smothered in icing and desiccated coconut (they may even have had a little red cherry on top). Or it was a slice of dark sticky gingerbread or parkin, or a square of chocolate fridge cake. Each night, my grandfather would lift his glass before dinner, and quote Rabbie Burns in his gentle Scottish lilt, “Here's tae us, wha's like us? Damn few and they're a' deid.”

So these scotch eggs are for George and Pat. And as it’s almost Burns Night, I’ve added some haggis and a dollop of caramelised onion marmalade for good measure. I’ve set it on a bed of crushed carrot and swede, with plenty of butter and white pepper. I’ll be lifting a glass of Ginger Pig Boulevardier − let’s say cousin to a classic Negroni and dare I say more delicious − in honour of those kind, loving and gentle folk. I may even listen to a Scottish reel or two.

 @shutterfinger66, who claimed to dislike Scotch eggs, is fully converted. Bless him.