Recipe of the month

Broadbean and summer pea scotch egg

Ingredients – makes 8

200g broad beans

200g peas

8 quail eggs

100g plain flour

2 large eggs, beaten

100g breadcrumbs

Seasoning – salt & pepper

Rapeseed oil for frying


1. Pod the broad beans and cook in boiling water for 3 – 5 minutes, adding the peas for the final 2 minutes. Puree the beans and peas together until you have a smooth consistency and season with salt and pepper to taste.

2. Bring water to the boil and add your quail eggs and soft boil for 2 minutes to ensure a runny yolk (longer if you would prefer a hard yolk), then chill in ice cold water. Once chilled, peel and dry the eggs.

3. Now wrap your broad bean and pea mousse around the quail egg and put in the freezer for 30 minutes to firm up.

4. Once they are firm, coat in flour, egg and breadcrumbs, and fry in oil until golden brown. Enjoy!

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