5 x large free-range eggs
2 x 250g packets of mixed cooked grains
2 heaped tsp. Chaloner Almond & Olive Tapenade
30g fresh parsley
50g plain flour
100g fresh breadcrumbs
2L vegetable oil, for frying
Chaloner Olive & Chilli Marmalade for serving
Soft-boil 4 eggs in a pot of boiling salted water on a medium high heat for 5 minutes exactly, then transfer to a bowl of ice-cold water. Once cooled, carefully peel them.
Tip the grains into a food processor with the tapenade, pick in the parsley leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed.
Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the center and mold the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go.
Place the flour in one bowl, beat the remaining egg in another, and the breadcrumbs into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.
When you’re ready to cook, just under half-fill a large deep pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper.
Cut in half and serve seasoned lightly with sea salt and with Chaloner Olive & Chilli Marmalade.