Curried scotch eggs with quick tomato chutney

by Leah Hyslop

A delicious twist on the classic with a tangy dip

Despite their name, scotch eggs are actually thought to have been invented in England. Indian spices make for a delicious twist on the classic, especially when paired with a tangy tomato chutney.


For the quick tomato chutney:
250g cherry tomatoes, roughly chopped
½ red onion, finely chopped
1 garlic clove, grated
1 large red chilli, finely chopped
60g dark brown sugar
50ml red wine vinegar

For the scotch eggs:
12 quail’s eggs
200g sausage meat
200g pork mince
1½ tsp medium curry powder
½ tsp cumin
½ tsp garam masala
1 tbsp fresh coriander, finely chopped
50g plain flour
1 hen’s egg
A splash of milk
100g panko breadcrumbs
Vegetable or sunflower oil, for frying


To make the quick tomato chutney, put the tomatoes, onion, garlic and chilli into a medium pan. Add the sugar and vinegar, bring to the boil and cook vigorously, stirring occasionally, until the tomatoes have broken down and you have a thick, dark chutney—about 10 mins. Put aside to cool.

Heat a large pain of water until simmering rapidly, then add the quail’s eggs and cook for 2 mins. Remove the eggs and plunge into a bowl filled with cold water (this stops them over-cooking). Dry and peel carefully.

Mix the sausage meat, pork mince, ½ tsp salt, ½ tsp freshly ground black pepper, spices and fresh coriander in a bowl. Divide into 12 equal balls and lightly squish with your hands to make flat discs about twice the size of the quail egg.

Put the flour into a shallow bowl and season generously. Break the hen’s egg into another bowl, add the splash of milk, season and gently beat. Put the breadcrumbs in another bowl.

Dip a quail’s egg into the flour, then place inside the sausage meat disc. Use your hands to squish the sausage meat around the egg, making sure to patch up any gaps. Roll the sausage meat ball in more flour, followed by the beaten egg and finally the breadcrumbs. Put to one side and repeat with the other 11 eggs.

Fill a large, deep pan with enough oil to comfortably cover the eggs and heat until it reaches 180C on a cook’s thermometer. Fry the eggs for 3-4 mins, until golden and cooked through. Remove, and drain on kitchen paper. Serve the scotch eggs while they are still warm, with the chutney on the side.

Recipe: Leah Hyslop