Chestnut and turkey Scotch egg with spiced plum ketchup

Ingredients

• 10 eggs
• 1 turkey leg, minced
• 2 onions, chopped
• 1 tsp thyme leaves
• 1 tsp chopped sage
• 150 g of chestnuts, roasted and chopped
• salt
• plain flour
• 2 eggs, beaten
• panko breadcrumbs
• 250 g of malt vinegar
• 100 ml of cider vinegar
• 200 ml of water
• 200 ml of apple juice
• 100 ml of orange juice
• 250 ml of tamarind paste
• 300 g of dark brown sugar
• 200 g of black treacle
• 1 tsp mixed spice
• 1 tsp ground coriander
• 2 tbsp of mustard powder
• 50 ml of Worcestershire sauce
• 250 g of pitted prunes
• 300 g of plums, dark, stoned and chopped
• 6 Granny Smith apples, cored and chopped
• salt
• pepper

Instructions

1. 1

   To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully

2. 2

   Sweat the onion with the chopped thyme and sage. Once tender, remove from the pan and chill

3. 3

   Once cool, add the onion mix to the meat, check the seasoning add the chestnuts. Mould the mix around the eggs evenly and neatly using your hands, and leave to set in the fridge for approximately 1 hour

4. 4

   Set up 3 bowls – one containing flour, one with egg wash and one with Panko breadcrumbs. Dredge the Scotch eggs through each of the bowls then return to the fridge for another 30 minutes

5. 5

   To make the ketchup, place all of the ingredients in a pan and bring to the boil. Simmer for 15–20 minutes, or until the fruits are cooked and tender. Blitz in a blender to a smooth purée and season

6. 6

   Preheat a deep-fryer to 180°C

7. 7

   Deep-fry the eggs for 4 minutes until golden and crisp, then serve with the ketchup on the side