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Chantelle Nicholson serves up a vibrant pea and broad bean scotch egg recipe for a superb vegetarian take on a classic. Crisp toasted sesame seeds add a savoury richness to the eggs, best served with tangy tamarind chutney.
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To begin, bring a large pan of water to the boil and add the fridge-cold eggs (boiling straight from the fridge will make them easier to peel). Boil for 3 1/2 minutes, then place in a bowl of iced water to cool quickly. Peel the eggs and set aside
Set up a bowl of iced water. Blanch the broad beans in salted boiling water for 2 minutes, then drain and chill in the iced water. Remove the beans from their skins and set aside
Place the broad beans, peas, watercress, cheese, parsley and seasoning into the Vitamix container and blend together until a chunky paste is formed. Add a little more cheese and a dash of oil and blend a little further if you're having trouble binding the mixture
Divide the mixture into 4 balls and place on four squares of cling film. Flatten out to create a thin layer and place an egg on top of each. Bring the corners of the cling film up and over the egg to ensure it's fully encased in the mixture, then tie the excess cling film into a knot to seal. Bring a pan of water to the boil topped with a steamer basket lined with parchment peper. Steam the eggs wrapped in cling film for 5 minutes
5
Just before serving, dress the watercress and shallot rings in the oil and vinegar
Carefully remove the eggs from the cling film and roll in the sesame seeds to coat. Place on plates with the salad and tamarind chutney and serve immediately
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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Pea and broad bean scotch eggs
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