How To's

Scotch Quail Eggs
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12 quail's eggs
4 good guality pork sausages, skinned
2 tbsp flat-leaf parsley finely chopped
1 tbsp sage finely chopped
Half tsp Dijon mustard
2-3 tbsp plain flour, seasoned
2 eggs, beaten
75g dried breadcrumbs
groundnut oil for deep frying

Carefully lower the quail's eggs into a pot of boiling water and cook for 2 minutes. Drain then tip into a bowl of iced water to stop them cooking further.

Carefully peel the eggs and leave them to dry on kitchen paper

Put the sausage, herbs and mustard in a bowl, season and mix really well. Divide into 12 pieces.

Put each piece between two sheets of clingfilm and use your fingers to press out

into a circle. Lift off the top sheet of clingfilm

Put an egg in the middle of the sausagemeat circle and use the outer layer of clingfilm to help wrap the meat around the egg. Press the edges of the meat together so that there is no egg left exposed. Peal off the outer layer of clingfilm

Put the flour beaten egg and breadcrumbs into separate dishes.

Roll the scotch eggs in flour, then in egg, then breadcrumbs. Repeat the egg and breadcrumb stages so you have a double outer coating. Chill for 20 minutes or until you are ready to cook.

Heat the oil in a pan no more than a third full with oil and heat until it reaches 180C on a thermometer or a cube of bread browns in about 30 seconds.

Cook the eggs in batches for 4 minutes until crisp and golden. Drain on kitchen paper and serve warm or cold.

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