Scotch eggs with hot curry mayo

Yields: 6

Total Time: 50

Prep Time: 30

Cook Time: 20

• 8 large eggs
• 450g pork sausage meat
• leaves from 6 sprigs fresh thyme
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground mixed spice
• 1 teaspoon dried chilli flakes
• 25ml milk
• 50g plain flour, seasoned
• 150g fresh white breadcrumbs
• groundnut or sunflower oil for deep frying
• 300g mayonnaise
• 4 tablespoons each plain Greek yogurt and mango chutney
• finely grated zest of 1 lime plus a squeeze of juice
• 1 teaspoon curry powder (or to taste)
• ¼ teaspoon ground ginger
• dash of Tabasco
• 2 tablespoons chopped coriander

Method

1. Put 6 eggs into a pan of cold water, bring to the boil, then cook for exactly 6 minutes. Remove and plunge into cold water.
2. Mix the sausage meat with the thyme, spices and salt and black pepper. Press the mixture onto a floured baking sheet into a thin layer. Chill for 30 minutes.
3. Shell the boiled eggs. Beat the remaining eggs with the milk. Put the flour, beaten egg and breadcrumbs into three bowls.
4. Roll the eggs in the flour. Cut a square of sausagemeat large enough to cover each egg and gently but firmly wrap them round, shaping it to the egg and using extra bits of meat to plug any gaps. Make sure it is the same thickness all over for even cooking. Roll the covered eggs in the flour, then in the beaten egg, then in the breadcrumbs. Gently shake off any excess breadcrumbs.
5. Fill a pan with oil about one third of the way up and heat to 180ºC. Lower in two eggs and cook for 3 minutes turning them once until dark golden brown. Drain on crumpled kitchen paper. Cook the rest of the eggs in batches ensuring the oil reaches 180ºC before you add the next ones. Mix together the mayonnaise ingredients and season. Serve with the Scotch eggs.

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