Directions

Method for Dorset Crab Scotch Eggs

1. Fill a saucepan with water and bring to the boil, place in the free-range eggs and cook for 5-6 minutes. Plunge the eggs into cold running water until they are cold and carefully peel away the shell.

2. Place the white fish, brown crab meat and egg white into a food processor with a little salt and the vermouth and blend until smooth. Place the mixture into a bowl and stir in the white crab meat, chopped chives, cayenne and a little more of the salt and milled pepper. Allow to chill for 1 hour.

3. Divide the mixture into six equal balls. Squash one of the balls between a piece of cling film until it is as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the crab mixture around the egg to completely encase. Repeat with the remaining eggs.

4. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

5. To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil and cook for 8-10 mins until golden and crispy.Drain on kitchen paper and serve warm with the Roast Pepper & Saffron Aioli.

Method for Aioli

1. Crush the garlic to a pulp with a pinch of the salt using a large heavy knife and place in measuring jug with the piquillo pepper, mustard egg yolk, lemon juice, and with a hand blender blend until smooth. Slowly incorporate the oils until the mixture is emulsified.

2. Season with the salt and milled pepper, and mix in the saffron with the water it has been infused in.