Seafood Scotch eggs

SERVES 6

1tbsp olive oil

2 banana shallots, or 4 standard shallots, peeled and finely chopped

6 eggs, at room temperature 200g cooked small Atlantic prawns

250g smoked cod or haddock, skinned

1tbsp chopped dill finely grated zest 1 lemon pinch cayenne pepper

¼tsp grated nutmeg

100g plain flour

2 eggs, beaten

150g dried breadcrumbs, ideally panko approx. 1 litre sunflower oil

cook's digital thermometer Heat the oil in a saucepan and gently sauté the shallots until they have softened but not coloured.

Tip into a food processor and leave to cool for a few minutes.

Bring a pan of water to the boil, then add the eggs, ensuring they are fully submerged. Boil for 6 minutes, then remove and put the eggs in a bowl of iced water.

Add the prawns, smoked fish, dill, lemon zest, spices and a pinch of salt to the shallots. Blend until you have a coarse paste.

Peel the eggs and roll each in flour. Divide the seafood mixture into 6 and, with floured hands, roll each portion into a ball, then flatten into a disc. Put a disc into the palm of your hand, then place a floured egg on top. Wrap the mixture evenly around the egg. Repeat with the remaining eggs.

Line up the remaining flour, the beaten eggs and the breadcrumbs in separate bowls and coat each of the eggs in flour, then egg, then in breadcrumbs. Chill for 1 hour.

Fill a deep, heavy-based pan or wok three-quarters full with oil, then heat to 180C/350F, or until a cube of bread turns golden in 30-40 seconds. Deep-fry the eggs, two at a time, for 5 minutes, until deep golden. You may need to turn them. Drain on kitchen paper and cook the rest. Serve hot or cold.