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Scotch eggs with coronation sauce

Lawrence Keogh from Market Kitchen
Lawrence Keogh serves a curry and mango mayonnaise alongside golden, sausage meat-coated eggs

Scotch eggs with coronation sauce

Method

1. For the sauce: heat the oil in a small pan and sweat the shallots for 4-5 minutes until softened, add the curry powder and cook for a further 10 minutes over a low heat. Remove from the heat and leave to cool.

2. Whisk the cooled shallots into the mayonnaise, add the mango chutney season to taste and chill until needed.

3. For the eggs: preheat the oven to 220C/gas mark 7.

4. Bring a small pan of water to boil and cook four of the eggs for 7 minutes, run under a cold tap until cold, remove the shells and then leave to cool completely.

5. Divide the sausage meat into 4 mounds and then flatten out into a circle. Put an egg on top of each and wrap the meat around, sealing the edges and ensuring an even thickness around the egg.

6. 'Pane' the eggs - dust in flour, dip in the remaining beaten eggs, then roll in the breadcrumbs. Repeat the process once to double pane.

7. Fry in hot oil for about 5 minutes until golden brown and then place in the oven for a further 3-5 minutes until cooked through.