Pea and broad bean scotch eggs

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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.

First published in 2018




Pea and broad bean scotch eggs


To serve


  • Vitamix Ascent A3500



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

  • 4 eggs, chilled in the fridge
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
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 the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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