Game Scotch Eggs

25 minutes, plus cooling time prep, 25 minutes cook

Serves 4

Ingredients

5 medium organic eggs

250g minced organic pork belly

250g minced game (e.g. pheasant, venison or partridge)

Pinch of fresh thyme leaves

Salt and freshly ground black pepper

Dash of port or brandy (optional)

50g plain flour

50ml milk

150g natural dried breadcrumbs

Groundnut oil for frying

Method

Pre-heat the oven to 190ºC/Fan 170ºC/ Gas 5.

Place 4 eggs in a small saucepan with enough water to cover the eggs by 2cm. Place over a high heat. As soon as the water boils, set a timer for 2 minutes. After 2 minutes remove the eggs immediately and plunge into a bowl of iced water to cool.

In a bowl, add the minced pork, minced game, thyme leaves and seasoning (add a splash of port or brandy if you wish). Mix thoroughly and form 4 patties with your hands. Chill the mixture in the fridge for 10 minutes.

Once the eggs are cool, carefully remove the shells. Flatten each meat pattie into a round disk and place an egg in the centre. Wrap the meat mixture carefully around each egg to evenly encompass it.

Put the flour into a small bowl and season with salt and pepper. In another bowl beat the remaining egg with the milk. Place the breadcrumbs in a third bowl. Then gently roll each meat and egg ball through the flour, gently tap off any excess, then dip into the beaten egg mixture and finally roll through the breadcrumbs. Ensure all sides are evenly coated. Roll gently in the hands to produce a neat and even finish.

Heat a deep fat fryer or heavy bottomed pan with oil deep enough to cover the eggs and heat to 190ºC. Fry the Scotch eggs for 2-3 minutes until golden brown

Carefully remove from the oil and place on kitchen paper to absorb any excess oil. Place on a baking tray and finish off in the pre-heated oven for 10 minutes