Pea and broad bean scotch eggs

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