VENISON SCOTCH EGGS

Minced venison is increasingly available in supermarkets as people seek out lean alternatives to beef and lamb. It’s so lean, in fact, that it needs the meat from a good-quality sausage to help bind it together and stop it being too dry when wrapped around the eggs. These special Scotch eggs may seem like a bit of a faff, but they are absolutely worth the effort for a tasty starter or picnic. Makes 6 Scotch eggs

1tbsp vegetable oil, plus extra for deep-frying

2 banana shallots, finely chopped

7 eggs

Ice cubes

1kg (2lb 4oz) minced venison

(try Waitrose)

1 good-quality sausage, skin removed

2tsp ground coriander

2tsp ground cumin

2tsp ground nutmeg

1 garlic clove, crushed

Leaves from 4 parsley sprigs, chopped

Leaves from 2 tarragon sprigs, chopped

100ml (3½fl oz) double cream 2tsp sea salt

1tsp freshly ground black pepper 100g (3½oz) panko breadcrumbs (from supermarkets) or ordinary breadcrumbs

Chutney, to serve Heat the oil in a small pan over a low heat, add the shallots and cook for 5-8 minutes until completely soft. Pour off the excess oil, then lift out the shallots with a slotted spoon and drain on kitchen paper. Leave to cool.

Bring a pan of water to the boil and add 6 of the eggs. Bring back to the boil and cook for 5 minutes. Using a slotted spoon, transfer the eggs to a bowl of iced water. Once they are cool enough to handle, drain, then carefully peel off the shells. Set aside.

Meanwhile, place the cooled shallots, minced venison, sausage meat, ground spices, garlic, chopped herbs, cream, salt and pepper in a large bowl, and mix everything together thoroughly with your hands. Divide the mixture into six even portions and shape into flattened ovals.

Press each portion evenly around a peeled egg, enclosing the egg completely. Preheat the oven to

200°C/fan 180°C/gas 6. If using a deep-fat fryer, heat it to 180°C. Alternatively, fill a large pan one-third full of vegetable oil and heat until a cube of bread dropped in the oil sizzles and turns golden in 30 seconds. Meanwhile, beat the remaining egg in a shallow dish and place the breadcrumbs in another shallow dish. Roll the mincecovered eggs in the beaten egg, allowing any excess to drip off, then coat in the breadcrumbs, pressing them in so that they really stick.

In batches, deep-fry the coated eggs in the hot oil for 4 minutes until golden all over. Remove with a slotted spoon and drain on kitchen paper. Once all the eggs are deep-fried, place them on a baking tray and bake in the oven for about 8 minutes until cooked inside and golden and crisp on the outside. Serve warm or cold with chutney.