I love these flavour-bombs with something light, like a fresh green salad with shaved fennel – the juxtaposition of crunchy and rich textures is delicious. My Vegetarian Spiced Chickpea Scotch eggs are fantastic for lunchboxes and a real showstopper at a picnic.
5 Clarence Court eggs – I love the Old Cotswold Legbar. You’ll need 4 to make scotch eggs plus 1 extra white for binding
1 400g can of chickpeas, drained and rinsed
2 spring onions
2 tbsp tahini
½ tsp cumin
½ tsp salt
2 tbsp flour
2 tbsp sesame seeds
1 tbsp olive oil
Heat the oven to 180ºC/350ºF/Gas 5.
Soft boil 4 eggs in simmering water – 5 minutes should do it for a nice runny yolk – then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to the side.
In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.
Dust the egg with a little flour then grab ¼ of the chickpea mixture and wrap it around the egg. Dust again with a little more flour. Brush the egg white over your scotch egg then roll it in breadcrumbs and sesame seeds. Repeat for the remaining 3 eggs.
Finally brush with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.