Astound your guests with this spiced scotch egg from Madeleine Shaw; It ticks all the boxes for a delicious treat that looks impressive and tastes even better
Words Miriam Carey
This gooey-in-the-middle scotch egg with a chickpea crust is the perfect starter for any spring dinner party. Guaranteed to impress, it’s easier to whip up than you’d think, and – coming from healthy chef Madeleine Shaw – is far more guilt-free than any supermarket knock-off. What’s more, it’s an ideal way to show of the star ingredient: a Clarence Court Braddock White duck eggs. The rich golden yolks guarantee an Instagram money shot.
Vegetarian Spiced Chickpea Scotch Egg from Madeleine Shaw
Cooking time: 25 mins
5 Clarence Court Braddock White duck eggs
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.
See more recipes from Madeleine Shaw at madeleineshaw.com
Read more about Clarence Court at clarencecourt.co.uk