Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Makes 6

Curried Scotch eggs recipe

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Ready in 45 minutes

8 fresh free-range eggs
400g coarse ground pork mince, made from the belly and shoulder
125g streaky bacon, rind removed and finely chopped
1 tsp ground black pepper
1 tsp mild curry powder
Flour, for dusting
250g fresh breadcrumbs
Sunflower oil, for deep-frying

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1. To boil the eggs, put 6 into a pan of cold water and bring to the boil. Boil for 4 minutes, then plunge into cold water for another 4 minutes. Peel immediately and set aside.
2. Mix the mince, bacon, pepper and curry powder in a large bowl. Season, dust your hands with the flour and pick up about 50g of mince. Flatten the mix in your right hand and, with your left, grab an egg and wrap the mince around it until it is fully encased. Repeat for all 6 eggs.
3. Beat the remaining eggs and roll each Scotch egg in the remaining flour, then dip in the egg and roll in the breadcrumbs.
4. If you have a deep-fat fryer, set it to 160°C. If not, fill a deep pan two-thirds full with oil and put over a medium heat for 5 minutes. Test the oil by adding a cube of bread. If the bread turns golden after a minute, you are good to go. Fry the eggs in batches of 3 for about 10 minutes, until the coating is golden brown. Cool completely on kitchen paper before packing them for your picnic.

Nutritional info

Per egg: 522kcals, 32g fat (7.8g saturated), 30.8g protein, 30.5g carbs, 1g sugar, 1.8g salt

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