Nana has always made amazing scotch eggs ever since Laila’s Mum was small so we decided to keep up the tradition and cook a version of her scotch eggs using eggs and sausages from the farm shop close to the village where we live. Laila and her brother and sister love ketchup with everything, so we decided to serve the scotch eggs with a special homemade ketchup.
Scotch eggs method-
Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
Squeeze the sausages out of their skins and into a bowl.
Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Place on a baking tray, spay with oil and pop in the oven for 30 minutes.
Heat oil over medium heat then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes and allspice then cook, stirring often, for 2 minutes.
Add the tomato paste and cook, stirring often, until it turns from red to a burnt orange color, about 2 minutes.
Add the can of tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes. Taste then adjust with more salt or pepper.
Blend until smooth.
10 large farm fresh free-range eggs
8 locally produced sausages
½ a bunch of fresh chives
½ a bunch of fresh flat-leaf parsley
1 whole nutmeg
1 tablespoon English mustard
150 g fresh white breadcrumbs
Spray olive oil
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, chopped
One 1-inch piece of ginger, peeled and chopped
1/4 teaspoon chilli flakes
1/4 teaspoon ground allspice
3 tablespoons tomato paste
1 can whole tomatoes in juice
3 tbsp of brown sugar
1/4 cup apple cider vinegar
Salt and fresh ground black pepper