ST201904

HOW CAN I HELP?

Write down three causes you feel strongly about. Now think about one

thing you could do to help each cause, no matter how small.

DESIGN YOUR HAPPY SPACE

Draw or doodle somewhere that makes you feel completely content. It can
be a real place or imagined (or a bit of both). Is anybody there with you?
What are you doing? Can you recreate this feeling in your home or nearby?

17

Seafood scotch eggs

Makes 6

1 tbsp olive oil

4 shallots, finely chopped

6 eggs, at room temperature

200g cooked small Atlantic prawns

250g smoked cod/haddock, chopped

1 tbsp chopped dill

Zest of 1 lemon

Pinch of cayenne pepper

¼ tsp grated nutmeg

100g plain flour

2 eggs, beaten

150g dried breadcrumbs (eg panko)

1 litre sunflower oil

1 Heat the olive oil in a pan and gently

sauté shallots until just softened.

2 Bring a pan of water to the boil then

drop in the eggs, ensuring they are fully

immersed. Boil for 6 mins, then put in

iced water to stop them cooking more.

3 Put the cooked shallots, prawns,

smoked fish, dill, lemon zest, spices and

a pinch of salt in the food processor.

Blitz to a coarse paste.

4 Peel the soft-boiled eggs, then roll

each in flour. Divide seafood mix into

six and, with floured hands, roll each

portion into a ball, then flatten to a disc.

5 Put a disc into the palm of your hand,

a floured egg on top. Wrap it around

the egg, so there are no gaps. Repeat

with remaining eggs.

6 Coat each of the wrapped eggs first

in flour, then beaten egg, and finish with

breadcrumbs. Refrigerate for 1 hour.

7 Three-quarters fill a deep saucepan

or wok with sunflower oil, heat to 180C.

Deep-fry eggs, in pairs, for 5–6 mins,

until golden. Drain on kitchen towel.

From The Flexible Pescatarian by Jo Pratt

(White Lion). Photography: Susan Bell

To plan...

A clever recipe

To imagine...