Vegetarian scotch eggs

SERVES 6

Tuck into these meat-free scotch eggs for a light lunch or pack them into your hamper for a picnic snack. Packed with potatoes, vibrant turmeric, black mustard seeds, fiery chilli and perfectly runny eggs, these veggie bites are surprisingly simple to master with this easy recipe.

WHAT YOU’LL NEED:

750g floury potatoes, thickly cut 1 tbsp olive oil

1 shallot, finely sliced

1 tsp black mustard seeds

1 tsp ground turmeric

1 tsp fennel seeds pinch chilli flakes handful fresh coriander, chopped 10 eggs, 6 whole and 4 beaten plain flour, for dusting

1 1/2 x 175g packs golden breadcrumbs sunflower oil, for deep frying mixed salad, to serve (optional)

METHOD:

Put the potatoes in a pan of cold water. Bring to the boil and simmer for 15-20 minutes, until tender. Drain, then mash. Meanwhile, heat the oil in a frying pan. Add the shallot and gently fry until softened. Stir in the dried spices and cook for one minute more. Add to the mashed potato with the coriander and some seasoning; mix well. Set aside to cool.

Boil the whole eggs in a pan of boiling water for three minutes for soft yolks. Drain and cool under the cold tap. Carefully peel. Divide the mash into six and flatten into discs. Mould around each boiled egg until completely covered. Dust with flour, then dip in beaten egg and coat in breadcrumbs.

Heat the oil in a deep pan. Once it has reached 170°C on a thermometer (or a cube of bread browns in 40 seconds), add the eggs, two at a time, and cook until golden. Remove and drain on kitchen paper. Repeat with remaining eggs. Serve warm with salad, if you like. Make a meal of the Scotch eggs by serving with a leafy radish and cucumber salad — delicious with a mustard dressing.