Cumin Lamb Scotch Egg

Start by toasting your Sichuan pepper and cumin seeds. Get them into a small saucepan and set over a low heat for 5 mins or until they are toasty and fragrant. Coarsely crush in a pestle and mortar or spice grinder.

Now, roughly chop the spring onions, garlic, ginger, and chillies and chuck into a blender. Add the soy, black vinegar and your crushed spices. Blend until you have a smooth paste.

Add the lamb mince to a bowl and pour in your seasoning paste. Roughly chop the coriander and get that in the bowl too, along with a big pinch of salt. Thoroughly mix until you have a homogenous, slightly sticky mixture.

At this point, you can fry a little piece off to check the seasoning! Add a splash of soy or a pinch of salt if needed.

Boil 5 of the eggs for exactly 6 mins, then put them straight into a bowl of icy water. Peel the eggs and pop them on a plate.

Divide the mince into 5 roughly equal portions. Pick up one of the portions and place in your left hand, flatten out on your palm and place the egg in the center, now wrap the mince around the egg, pinching the meat together to seal the egg inside. Repeat with the remaining mince and eggs.

Pop the flour into a bowl and season with salt and pepper. Beat the remaining eggs in a separate bowl with a splash of water and a pinch of salt. Put the panko into a third bowl.

Now pass the eggs through the seasoned flour, beaten egg mixture and panko. To make them extra crispy, I like to go back into the egg and add a second layer of breadcrumbs.

Heat a pot of oil to 160°C, fry the scotch eggs in batches until golden brown, this should take around 5 mins. Drain on kitchen paper.

Finely slice the cabbage and scrunch with a pinch of salt.

Halve your scotch eggs and serve warm with a pinch of salted cabbage, mayo and chilli oil.