Recipe: James Martin’s Scotch egg with homemade vegetable crisps for P&O Cruises

This month’s recipe: James Martin’s Scotch egg with homemade vegetable crisps for P&O Cruises

Ingredients (serves four)
6 medium eggs
400g Lincolnshire sausages,
skin discarded
50g plain flour, seasoned with salt and freshly ground black pepper
100g fresh breadcrumbs
1 large sweet potato, peeled and finely sliced on a mandolin
2 medium potatoes, peeled and
finely sliced on a mandolin
2 raw beetroots, finely sliced on a mandolin
2 carrots, cut into fine slices with
a peeler
1 jar of piccalilli, to serve

Method
Heat a deep-fat fryer to 160°C/320°F.

Put four of the eggs into a pan of boiling water
and simmer for five minutes until they are soft-boiled. Drain and place in a bowl of iced water for 10 minutes until cold. Crack the shells, then peel. Crack the remaining two eggs into a bowl and beat lightly.

Divide the sausage meat into four equal portions and wrap each piece around a soft-boiled egg, pressing gently but firmly to ensure the meat covers the egg completely. Roll first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. Set aside in the fridge for 30 minutes to chill, then reshape to ensure the meat clings tightly around the egg.

Drop them into the deep-fat fryer and cook for seven to eight minutes until golden and the meat is cooked through. Drain on kitchen paper and set aside while you cook the crisps.

Drop the sliced vegetables into the fryer in batches and cook for two to three minutes until cooked through and golden. Drain on kitchen paper and season with salt and pepper.

Cut the Scotch eggs in half and serve with some piccalilli and the vegetable crisps.