“Scotch eggs were invented by Fortnum and Mason in 1738 for travellers heading west from London on train journeys,” says food writer and cookery school owner Katie Caldesi.
“Scotch eggs still make the perfect food-to-go today as they are robust and filling. I love to eat them with mustard, so I try to take this along with me, too. Add herbs if your sausagemeat doesn’t already contain them.”
