- 16 asparagus spears, trimmed
For the scotch eggs
- 400g potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 400g skinned smoked haddock, cut into large chunks
- 16 quail eggs
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 50g plain flour
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g breadcrumb
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
For the watercress mayonnaise
For the Scotch eggs, tip the potatoes into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail’s eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the potatoes until soft. Drain the fish and potatoes well, then mash with the butter and milk until you have a thick mash. Set aside to cool.
Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the flour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you’re assembling ahead.
For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.
To serve, heat a good layer of sunflower oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.