I don’t mind admitting that I’m a big fan of the scotch egg: like pasties, samosas and burritos, it’s the perfect travel companion, handheld and entirely self-contained (if you don’t count the obligatory splodge of mustard). Though traditionally made with pork sausagemeat, it’s a surprisingly versatile format. This version mimics the flavour of the original – just minus the pig.
Prep 30 min
Chill 20 min+
Cook 5 min
Serves 4
