Coronation chicken scotch eggs

Bring a pan of water to a simmer over a medium heat. Carefully lower in four eggs and cook for 6 mins. Drain and immediately plunge into a bowl of ice-cold water. When cool enough to handle, peel the eggs and set aside on a board or plate.

Tip the chicken, curry powder, thyme leaves and spring onions into a food processor with 1 tsp salt. Blitz until the mixture clumps together and resembles sausagemeat – the chicken should be minced. Tip into a bowl and divide into four portions, then roll each portion into a ball. Working with one meatball at a time, gently flatten into a disc in your palm and sit one of the boiled eggs in the middle. Bring the meat around the egg to enclose it, gently rolling in your hand to ensure it's fully sealed. Repeat with the remaining meat mixture and eggs.

Crack the three remaining eggs into a shallow bowl and whisk. Tip the flour into a separate bowl and the panko breadcrumbs into another. Gently roll each scotch egg in the flour, followed by the beaten egg and finally the panko until they are all well-coated. Put on a plate and chill for 30 mins.

Meanwhile, make the coronation mayo by mixing together the mayonnaise, yogurt, curry powder, turmeric and mango chutney. Season to taste and chill until needed.

Fill a large saucepan no more than a third full with oil and heat to 160C. If you don't have a thermometer, you'll know the oil is ready when a cube of bread dropped in browns within 30 seconds. Lower two of the scotch eggs into the oil at a time and fry for 10-12 mins. Remove to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat with the remaining two scotch eggs, then leave all the eggs to rest for 5 mins. Cut the scotch eggs in half and serve with the coronation mayo on the side.