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For the vegetable mix.

  • Celeriac 150 g
  • Sweet potato 150 g
  • Beetroot (raw) 150 g
  • Courgette 150 g
  • MEADOWLAND Professional 250g 60 g
  • COLMAN'S Sage & Onion Stuffing Mix 1.5kg 200 g
  • Water 500 ml

For the scotch eggs:

  • Egg 12 pc
  • Plain flour 100 g
  • Panko Breadcrumbs 100 g
  1. For the vegetable mix.

    • Coarsely grate the vegetables.
    • Melt the MEADOWLAND Professional then add the vegetables.
    • Cook for 5-6 min. allowing to soften.
    • Bring the water to the boil then pour over the COLMAN’S Sage and Onion Stuffing Mix and stir.
    • Add the vegetables to the stuffing and mix through.
    • Pour the mixout on to a tray and allow to cool.
  2. For the scotch eggs:

    • Boil 10 eggs for 5 min. then drain and cool before peeling.
    • Place the flour, breadcrumbs and remaining eggs into separate trays.
    • Take some of the chilled vegetable mix and carefully wrap it around the boiled eggs.
    • Pass the scotch eggs through the flour, egg and breadcrumb ensuring they are well covered.
    • Place into the fridge and chill for 20 min.
  3. To serve:

    • Cook the eggs for 6-7 min. in the deep fat fryer until golden.
    • Remove and allow draining off any excess oil then allowing to cool before serving.