For the Scotch eggs, tip the potatoes
into a large pan and cover with water.
Bring to the boil, then tip in the haddock
and then the quail’s eggs. Cook the eggs
for exactly 2 mins, then remove them
and cool under cold running water.
Continue cooking the haddock until it
flakes, and the potatoes until soft. Drain
the fish and potatoes well, then mash
with the butter and milk until you have
a thick mash. Set aside to cool.
Meanwhile, peel the eggs. When
everything is cool, pat out spoonfuls of
mash mix and mould them around the
eggs so that they are completely
encased. Roll the covered eggs in the
flour, then the beaten egg and finally the
breadcrumbs. Chill for 1 hr to firm up, or
overnight if you’re assembling ahead.
For the watercress mayonnaise, blitz
the watercress with the lemon juice until
finely chopped, then stir through the
mayonnaise. Blanch the asparagus for
4 mins, then drain under cold water.
This can all be done a day in advance.
To serve, heat a good layer of
sunflower oil in a frying pan. Fry the eggs
until crisp on all sides, then drain on
kitchen paper. Serve with the asparagus
and watercress mayonnaise for dipping