I once co-judged a national street food competition that felt like it was at the forefront of the ensuing street food revolution. The winner, Yianni Papoutsis, ex-technician at the English National Ballet, made the simplest, most delectable burgers and went on to co-found MEATliquor, a roaringly popular burger business. A neighbouring stall sold scotch eggs in every guise imaginable, but it was the chorizo one that really made me weak at the knees. It is the perfect addition to a picnic, provided no one forgets the piccalilli.
Chorizo and parsley scotch eggs
Soft egg, a garlicky, herb-flecked chorizo blanket and a golden crispy crumb – this makes an epic picnic snack.
Prep 25 min
Cook 15 min
6 medium eggs
200g good-quality pork sausages, skinned
200g good-quality chorizo, skinned
1 big handful parsley, roughly chopped
1 small bunch thyme, roughly chopped
20g finely grated parmesan
For the coating
50g plain or gram flour, seasoned with salt and pepper
2 eggs, beaten
100g panko or fine breadcrumbs
Vegetable oil, for deep-frying
Piccalilli, tartare or quick-pickled cucumbers
Put the eggs in a large pan of cold water and bring to a boil. Turn down the heat, simmer for five minutes, then remove and transfer to a bowl of iced water. Once cool, gently tap all over on a work surface and peel carefully, so as to keep the eggs intact.
Mix the sausage meats, herbs and parmesan in a bowl, scrunching it all together until the meat is sticky. Divide into six even-sized balls, then wet your hands and flatten one ball in your palms, making it as thin as you can without it falling apart. Gently shape the meat evenly around one peeled egg, moulding it until the egg is sealed all over. Repeat with the rest of the eggs, then pop them all in the fridge to firm up.
Prepare three plates: one with flour, one with beaten egg and the third with breadcrumbs. Pour enough oil into a deep pan to come 5-6cm up the sides and heat to 160C-170C (use a meat or jam thermometer). Roll each egg in the seasoned flour, followed by the egg and then the breadcrumbs.
Once the oil is hot, fry the eggs three at a time for three to four minutes, or until the breadcrumbs are golden. Scoop out and drain on kitchen paper. Serve with the lemon wedges and a watercress or baby gem salad, with piccalilli, tartare or quick-pickled cucumbers to hand round. Or stir finely chopped gherkins, capers and shallots through shop-bought or homemade mayo.