Haggis Scotch eggs

Makes 12

One of the sous chefs at J Sheekey, Richard Kirkwood, a Scot, came up with this great idea. Try to find the best haggis you can: two of my favourite suppliers are Simon Howie (01764 684332; www.thescottishbutcher.com) or Ben Weatherall (01387 730326; www.blackface.co.uk). It's quite tricky to make these with just haggis so I've mixed it with some good quality sausage meat here. Wash these down with a Highland malt.

12 quail eggs, cooked for 11/2 minutes in boiling water, then drained and cooled under the cold tap and peeled
125g good quality plain sausage meat
125g haggis
1tbsp flour
1 egg, beaten
20-30g fresh white breadcrumbs
20-30g oats
Vegetable oil for deep frying
For the mustard mayonnaise
2tbsp good quality mayonnaise
1tbsp grain mustard
1/2tbsp chopped parsley

Mix the sausage meat and haggis together then divide into 12 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.

Have three shallow containers ready, one with the flour, one with the beaten egg and the third with the breadcrumbs and oats mixed together. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary. Pre-heat about 6cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper. Mix all of the ingredients together for the mustard mayonnaise.

To serve, either cut the eggs in half, then cut a little of the rounded end so that they stand up straight with the larger cut face upwards and spoon a little of the mayonnaise on top, or simply serve them whole with the mayonnaise in a separate dish.

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