Kedgeree Scotch Eggs

Our take on this classic is inspired by kedgeree, the warming breakfast staple. We’ve used spiced rice and smokey fish instead of traditional sausagemeat.

Hands-on time 45min, plus cooling and chilling. Cooking time about 40min. Makes 8

10 medium eggs, we used Clarence Court

175g smoked haddock

200ml milk

1tbsp olive oil

4 spring onions, finely chopped 1tbsp medium curry powder

½tsp garam masala

400g risotto rice

1.1 litre hot vegetable stock Finely grated zest

1 lemon Small handful parsley, chopped

5tbsp plain flour, seasoned

125g fresh white breadcrumbs Vegetable oil, to fry

1 In a large pan of boiling water, simmer 8 eggs for 6min. Drain and run under cold water to cool completely. Peel and set aside.

2 Meanwhile, put the haddock and milk in a pan and bring to the boil. Take off the heat and set aside for 5min to cook through. Lift fish out with a slotted spoon (reserving the poaching milk).

3 Heat oil in a large pan and gently fry spring onions for 5min, until softening. Add the spices and fry for 1min more, then stir in the rice.

4 Pour in the reserved poaching milk and stir until almost all absorbed. Gradually add the stock, stirring well after each addition and adding another ladleful only when the previous one has been absorbed. Cook until the rice is tender but still has a tiny bite to it – about 20min. Remove from the heat and spread over a baking tray to cool.

5 Once the rice has cooled, flake over the fish and mix in the lemon zest, parsley and some seasoning. Divide into 8 equal portions.

6 With the palm of your hand, flatten 1 portion of rice. Put an egg in the centre, carefully draw up the rice to encase it, and gently roll into a ball. Repeat with remaining eggs and rice. Set balls on a baking tray, cover and chill for 30min.

7 Beat the remaining raw eggs in a bowl, then put the seasoned flour and breadcrumbs into 2 separate bowls. Coat each rice ball in flour (shake off excess), then egg, then breadcrumbs.

8 Pour enough oil into a large heavy-based pan to come 10cm up the sides. Heat to 180°C or until a cube of bread turns golden in 40sec. Using a slotted spoon, lower a couple of Scotch eggs into the oil and cook for 3min. Lift out on to kitchen paper. Repeat with remaining Scotch eggs, monitoring the oil temperature as you go. For runny centres, serve immediately (eggs will continue to cook on cooling). Sprinkle with salt and serve with a salad and mustard.

PER SCOTCH EGG 616cals, 36g protein, 38g fat (3g saturates), 31g carbs (2g total sugars), 4g fibre