Seafood Scotch Eggs

Ingredients (Serves 4)

5 eggs

150g smoked haddock fillet

70g prawns, thawed if frozen, patted dry

450g cold mashed potato

1tbsp chopped fresh parsley

1tbsp chopped fresh chives

50g plain flour

Approx 80g dried breadcrumbs

Vegetable oil, for frying Watercress, to serve

Cook 4 eggs in simmering water for 10min. Cool in cold water, then shell them. Poach the haddock in simmering water for 6-8min. Drain, cool and flake finely, removing skin and bones. Chop prawns finely and mix with the haddock, mashed potato and herbs. Season lightly. Divide into 4, and one at a time, form the potato mixture around the eggs. Roll in plain flour.

Beat remaining egg in a shallow bowl with 2tbsp water. Put breadcrumbs into a separate bowl. Carefully roll each floured egg in beaten egg, then coat in breadcrumbs. Heat the vegetable oil in a fr ying pan and shallow fr y the Scotch eggs until browned on all sides, turning them carefully. If preferred, cook in a deep fat fr yer. Cool completely. Sprinkle with black pepper and ser ve with watercress.

Ser ve with 150g plain yogur t mixed with 2tbsp each chopped gherkins, capers and parsley with a squeeze of lemon juice.

For the filling:

2tbsp ground rice or semolina

200g strawberries, halved 120g raspberries

120g blueberries

75g caster sugar, plus extra for sprinkling

Crème fraîche or ice cream, to serve

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

Sift flour, salt and sugar into a large bowl. Rub in butter and vegetable fat until mixture resembles