Let’s take lunch OUTSIDE
VEGGIE SCOTCH EGGS
TAKES 40 MINS, PLUS CHILLING MAKES 6
6 medium eggs at room temperature 6 vegetarian sausages ½tbsp Dijon mustard 1 bunch each of parsley, chives and sage 1 beaten egg TO COAT 75g plain flour 2 eggs, beaten 150g panko breadcrumbs Oil, for deep frying
1 Add the 6 eggs to a pan of water, bring to the boil, cook for 6 mins. Drain, peel, leave to cool.
2 Blitz the raw sausages, mustard, herbs and beaten egg in a food processor.
3 Lay double sheets of cling film, about 20x20cm, on a flat surface, and spread out › of the sausage mixture. Top with an egg and wrap the cling film tightly to coat and seal. Repeat for the remaining eggs. Chill in the freezer for 20 mins.
4 Remove the cling film and roll the coated eggs into spheres. Coat the eggs in flour, then beaten egg, then breadcrumbs. Fry
