Lamb Scotch egg, broad beans, pea and pickled cucumber salad, tahini yoghurt

5.00

This amazing lamb Scotch egg from George Farrugia is served with a light and simple base of tender peas and broad beans with a tahini yoghurt sauce, and tart pickled cucumbers. The lamb sausage, eggs and cucumber were all sourced by George from Wylde Market, the online farmers' market, along with many other store cupboard staples.

First published in 2024

Ingredients

Metric

Imperial

Cucumber

  • 4 baby cucumbers, cut into 3-4 mm thick slices
  • 2 bunches of dill
  • 80g of cane sugar
  • 200g of white wine vinegar
  • salt

Scotch egg

Smoked tahini yoghurt

Salad

Method

1

Blend the dill, sugar, vinegar and salt together until smooth

  • 2 bunches of dill
  • 80g of cane sugar
  • 200g of white wine vinegar
  • salt
2

Pour the marinade over the cucumbers and allow to marinate, ideally overnight

3

Bring a pan of water to the boil, and then cook four of the eggs for 6 minutes 30 seconds – 7 minutes, depending on size and how you like the yolk to be cooked

4

Chill the eggs in iced water, and then peel them. This can be easiest to do underwater

5

Lay a sheet of cling film on a flat surface. Smooth it down with a cloth

6

Place a quarter of the sausage in the middle of the cling film and flatten evenly to around 1 cm thick

7

Place one egg facing upright in the centre of the meat, then carefully pickup and wrap the mince around the meat, smoothing down the sides

8

Twist the cling film gently, taking care not to break the egg

9

Repeat with the other eggs, them leave them to set in the fridge for an hour

10

Place some flour in a container and season with salt

  • plain flour, as needed
11

Whisk the remaining two eggs together in another container with a splash of milk

12

In a third container mix together the panko and parmesan

13

Remove the eggs from cling film and then roll each one in flour, then in egg

14

Drain off any excess egg wash and then coat the Scotch egg in breadcrumbs

15

Repeat this process of dipping the eggs in the egg wash and the breadcrumbs to ensure a thick, even coating

16

Heat up enough oil for deep-frying the Scotch eggs or a deep-fat fryer to 180°C

  • vegetable oil, for deep-frying
17

Preheat the oven to 180°C and leave a tray in the oven

18

Deep -ry the eggs for 4 minutes or until golden, then allow the eggs to rest for 1–2 minutes 

19

Once rested, bake the eggs on the preheated tray in the oven for 3 minutes

20

Mix all the tahini yoghurt ingredients together, and adjust the seasoning accordingly

21

Spread some of the yoghurt on each plate

22

Toss the shallots, broad beans, peas and chives with a drizzle of olive oil and some salt, and then mix the cucumber batons with some olive oil and salt. Place them on the yoghurt and top with some pickled cucumbers

23

Place the sliced, warmed Scotch egg in the middle and garnish with the Aleppo pepper

First published in 2024

After swapping a law degree for a career in the kitchen, George Farrugia's flavour-driven, classically rooted cooking has made him one of the UK's rising culinary stars.

Get in touch

Please sign in or register to send a comment to Great British Chefs.