The origin of the Scotch egg is disputed. Fortnum and Mason claim it was a portable snack for the well healed traveller invented in 1738. However, other claims are from J. Scott & Son’s a 19^th century creation covered in fish paste, or of 19^th century spiced Indian dish.

It can be made any of your favourite sausage meat covering a variety of eggs from quails, hens to duck eggs. I have used a Wiltshire sausage meat recipe that I have adapted.