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CORONATION SCOTCH EGGS If you want to impress your friends with your picnic offering, try our twist on Coronation Chicken – served to Her Majesty’s guests at her coronation – with this delicious scotch egg recipe.


Makes 4 Ingredients 4 free range eggs 600g chicken sausages 2 tablespoons mango chutney


1 tablespoon apricot jam 1 1/2 teaspoon curry powder Dash of tabasco 1 teaspoon tomato purée 10g finely chopped coriander Pinch of salt and pepper To fry:


100g panko breadcrumbs 2 tablespoons flour 1 litre sunflower oil


Method Place the eggs in a pan of cold water. Bring to the boil and then simmer the eggs for 4 minutes. Cool


the eggs by putting them into a bowl of iced water. When completely cold, peel the eggs. Peel the skin from the sausages – this is easier with wet hands. Mix the meat with the mango chutney, apricot jam, curry powder, tabasco, tomato purée, coriander and salt and pepper. If the mix is a little wet, add a handful of breadcrumbs. Set up 2 plates – one containing the flour and the other containing the breadcrumbs. Split the sausage meat mix into 4 portions, and flatten each portion slightly.


One at a time, roll an egg in the flour.


Then put the egg into the centre of the sausage meat and roll into a ball, encasing the egg completely. Roll the ball into the breadcrumbs - they should stick. Repeat with each egg then chill for about 30 minutes. Heat the oil in a pan (don’t fill your pan more than 2/3 full) to 160 degrees. Once heated gently deep fry each egg one at a time for 6 min until golden brown.


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