Lobster scotch egg with celeriac slaw and lovage mayonnaise

Bring two pans of water to the boil. Carefully lower the quail eggs into one of the pans and cook for 2 minutes and 10 seconds, then plunge into iced water. Blanch the lobster tail in the second pan for 30 seconds then chill down in iced water

Remove the shell from the lobster tail, taking care to remove the vein with a cocktail stick. Finely dice the lobster meat and haddock then mix these with the egg white, lemon zest and herbs. Cover and leave the mixture to rest in the fridge for 30 minutes. While the mix is resting, carefully peel the quail eggs. You’ll only need 6 peeled eggs for this recipe, but it’s best to boil a few extra as they do have the tendency to break whilst being peeled! Set the peeled eggs aside in the fridge until needed

While the mix is resting, carefully peel the quail eggs. You’ll only need 6 peeled eggs for this recipe, but it’s best to boil a few extra as they do have the tendency to break whilst being peeled! Set the peeled eggs aside in the fridge until needed

To make the lovage mayonnaise, blanch the lovage in boiling water for 3 minutes, then plunge into iced water. Once cooled, squeeze the excess water from the leaves, roughly chop and place into a blender with the egg yolks. Blend for a 1 minute until smooth and thick, then with the motor running on low, slowly drizzle in the sunflower oil to emulsify. If the mixture starts to split, add a splash of water which will bring it back together again. Taste and season with salt and lemon juice, then reserve in the fridge until needed

To make the slaw, peel and finely slice the celeriac (use a mandoline if you have one). Cut the celeriac slices into thin matchsticks, then lightly season with salt and leave for 3 minutes to allow the salt to draw out any excess liquid. Squeeze any excess liquid out of the celeriac and place to one side. Finely slice the fennel and onion and add to the celeriac, then stir in the mayonnaise and season. Reserve in the fridge until needed

Divide the chilled lobster mixture into 6 equal balls. Flatten out a portion of the mixture in your palm, then carefully add a peeled quail egg into the centre. Working carefully so as to not break the egg, close up the mixture around it, ensuring you have an even layer all around. Repeat with the remaining eggs

Place the flour, beaten eggs and breadcrumbs in 3 separate bowls. One by one, dip the scotch eggs in the flour, followed by the egg and finally the breadcrumbs, ensuring the egg is completely coated and there are no gaps

Heat a deep-fat fryer or pan of oil to 180°C and preheat an oven to 180°C/gas mark 4. Working in batches, deep-fry the eggs until golden (around 3 minutes), then drain on kitchen paper and place on a tray. Finish the scotch eggs in the oven for 4 minutes

Once all the eggs are in the oven, pat the capers dry then deep-fry for a minute or 2 until golden, crisp and opened out into little flowers. Drain on kitchen paper

To serve, use a serrated knife to carefully slice the scotch eggs in half and plate up with some of the lovage mayonnaise and a spoonful of slaw. Garnish the slaw with the crispy capers and some sprigs of dill and chervil