SCOTCH VEG EGGS WITH TOMATO CHUTNEY

Perfect for picnics, these Scotch Veg Eggs are a brilliant alternative to the classic meaty version and pair perfectly with a tangy tomato chutney.

1. Place the small eggs in a large saucepan and cover with cold water. Bring to the boil and set a timer for 3½ mins. Half-fill a mixing bowl with cold water. When the eggs are cooked, remove from pan and gently tap them to crack the shells. Lower them into the bowl of cold water until cooled. Carefully shell the eggs and set aside.

2. Place the unpeeled potato in a saucepan of cold water, bring to the boil and boil for 15–20 mins. Drain and set aside to cool, then peel away the potato skin, and mash with a fork.

3. Heat 2 tablespoons of olive oil in a frying pan, add onion and gently sauté, stirring regularly for about 5 mins until soft and translucent. Add garlic stirring for 1 min, then add thyme and fennel seeds and cook for a further minute.

4. Divide the onion mixture in half, scrape half into another small saucepan - set aside. Add grated swede and carrot to the onion mix in the original pan and cook for 8 mins until softened. Set aside to cool.

5. To make the chutney, add all the ingredients to the onion mixture in the small saucepan, season well with salt and pepper. Bring to a gentle simmer then reduce heat and cook gently, uncovered for 25 mins until the mixture is deep red and glossy. Taste and adjust the seasoning.

6. Tip the cooled vegetable mixture into the large bowl containing the mashed potato. Add the cheese, mixed seeds, 25g breadcrumbs, one of the remaining eggs (lightly beaten), salt and pepper. Turn the mixture with your hands to evenly combine. Then divide the mixture into 6 equal portions.

7. Sprinkle flour, salt, pepper and chilli flakes onto a plate. Scatter the remaining breadcrumbs over a separate plate and beat the remaining egg.

8. Take one portion of the veggie mixture, flatten it out between your palms and place a boiled egg in the centre. Bring edges of veggie crust up around the egg and shape into a ball. Roll the ball in the seasoned flour, then dip into the beaten egg and coat with breadcrumbs. Repeat with the remaining veggie mixture and boiled eggs.

9. Heat 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the Scotch eggs in 2 batches, for 8–10 mins, turning regularly, until deep golden brown all over.

10. Transfer the Scotch eggs to a plate lined with kitchen paper and leave to cool. Serve either warm or cold with the chutney on the side for dipping.

MAKES 6 Scotch eggs

6 small free range eggs, plus 2 medium eggs for the vegetable crust

1 potato (about 200g), unpeeled

6 tablespoons olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried thyme

2 teaspoons fennel seeds

¼ small swede (about 150g), peeled and grated

1 carrot (about 150g), peeled and grated

75g mature Cheddar cheese, grated

50g mixed seeds toasted (I like pumpkin, sunflower and linseed)

85g fresh or dried white breadcrumbs

30g plain flour

1 teaspoon pul biber (Turkish dried chilli flakes), or ¼ teaspoon dried chilli flakes

Salt and freshly ground black pepper

For the chutney

400g can chopped tomatoes

3 tablespoons capers in brine, drained and rinsed

1 tablespoon honey or maple syrup

2 tablespoons red wine vinegar

Salt and freshly ground black pepper