Equipment: For this recipe you will need a meat mincer and digital thermometer.
2-3 garlic cloves, peeled, grated
150g/5¼oz wild garlic, blanched, chopped, blended
1½ dessert spoons English mustard
3 free-range egg yolks
4 tsp white wine vinegar
800ml -1 litre /1 pint 9fl oz-1 pint 16fl oz rapeseed oil
salt and freshly ground black pepper
5kg/11lb live crayfish
6 quails
30 quails’ eggs
2 tsp salt
1 tsp ground white pepper
1 tsp cracked black pepper
½ tsp ground nutmeg
1½ tsp caster sugar
2 garlic cloves, peeled, grated
2 tsp chopped fresh thyme leaves
200g/7¼oz plain flour
1 stale brioche loaf, blended into breadcrumbs
4 free-range eggs
vegetable oil, for deep frying
For the wild garlic mayonnaise, mix the garlic, wild garlic, English mustard, egg yolks and white wine vinegar in a bowl until well combined. Gradually whisk in the rapeseed oil until the sauce emulsifies and thickens. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). Season, to taste, salt and freshly ground black pepper. Pass the mixture through a sieve and leave to chill in the fridge.
For the Scotch eggs, cook the crayfish in a large pan of boiling water for one minute. (You may need to do this in batches.) Remove the crayfish from the pan, remove the tails from the bodies and keep the large claws. Pick the meat from the shells and claws and set aside.
Cut the flesh from the breasts and legs of the quails and mince in a meat mincer on the finest setting. Set aside.
Mince the crayfish on the coarse setting and set aside.
Blanch the quails’ eggs for two minutes in boiling water. Drain the eggs and refresh in iced water. Peel the eggs and set aside in the iced water.
Place 680g/1lb 8oz of the minced crayfish meat and 225g/8oz of the minced quail meat into a large mixing bowl. Add the salt, white pepper, black pepper, nutmeg, sugar, garlic and thyme and mix until well combined.
Wrap some crayfish mixture around each quails’ egg, making sure there is no egg left exposed. Leave to chill in the fridge for two hours.
Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.
Roll the Scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs.
Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/350F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs for 1½ minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on a plate lined with kitchen paper.
Serve the Scotch eggs with the wild garlic mayonnaise.
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