Chestnut and turkey Scotch egg with spiced plum ketchup

  • medium
  • Makes 10
  • 45 minutes
Not yet rated

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack. With just one turkey leg making ten Scotch eggs, this can be a fantastic way of using up meat if you find you need to do a bit of last minute trimming to fit your turkey in the oven.

First published in 2015




Scotch eggs

Spiced plum ketchup


  • Deep-fryer
  • Blender


To begin, boil the eggs for 5 1/2 minutes then plunge into iced water. Peel and allow to dry fully
Sweat the onion with the chopped thyme and sage. Once tender, remove from the pan and chill
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
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
  • plain flour
  • 2 eggs, beaten
  • Panko breadcrumbs
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
Preheat a deep-fryer to 180°C
Deep-fry the eggs for 4 minutes until golden and crisp, then serve with the ketchup on the side
First published in 2015

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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