Method

Remove the pastry from the fridge 30 minutes beforehand.

Pre-heat the oven to 180°C fan.

Place the pastry sheet on a lightly floured surface and roll it out a little more widthways so it’s large enough to line a 23cm loose-bottomed tart tin. Trim some of the excess pastry but keep a little to overhang. Use a fork to prick the base all over.

Cut out a circle of baking paper and place across the base of the tart then fill with baking beans. Place into the oven and bake for 15 minutes.

Remove from the oven and remove the baking beans and baking paper. Place back into the oven for another 5 minutes until lightly golden. Remove from the oven and let it cool slightly before trimming off the excess pastry with a sharp knife.

Whilst the pastry is cooking, you can prepare the filling. Separate/cut the broccoli into bitesize pieces, about 7cm in length you don’t want anything too large and chunky in there but not too small either. Prepare a pan of boiling water, add the broccoli and cook for few minutes until al dente. It’ll continue cooking in the oven. Drain and set aside to cool.

In a medium sized frying pan, on a medium heat, add the olive oil. Remove the skins from the sausages, then break up the sausage meat into chunks and add into the pan. Fry until brown all over. Remove from the heat and let it cool.

In a measuring jug or medium sized bowl, combine the eggs and double cream and whisk well. Season generously – this is important as salt and pepper will really lift this. Add the grated pecorino cheese and stir again.

At this point your tart case and fillings should be cool. Place the broccoli evenly inside the pastry case and do the same for the cooked sausage meat. Scatter over the pickled chillies then pour over the egg mixture as evenly as you can. Place back into the oven and cook for 30-35 minutes until the tart looks golden on top. To check it’s cooked in the centre you can stick a skewer or knife into the centre and if it comes out clean it’ll be cooked.

Set aside to cool slightly then slice and serve.

Enjoy!

Method

Boil a pan of water, when it reaches boiling point add the eggs. Quickly bring to the boil again and cook for 4 minutes. Drain and plunge the eggs into cold water for 10 minutes.

Meanwhile, add the lamb, cooked bulgur wheat, garlic, parsley and baharat to a large bowl. Season the mixture generously and combine really well. Best to get your hands in to ensure the ingredients are distributed evenly.

At this point, prepare some plates/bowls for the next few steps. Measure the flour on to a plate and season. In a new bowl, add the beaten eggs and season those too. And in a third plate/bowl, add the breadcrumbs (I think some dukkah might be nice to add in with the breadcrumbs next time I do this).

Next, peel the eggs then roll them in the flour. Tap of any excess flour then start wrapping the meat around the outside of the egg. Trying to maintain 1 cm thick all around the egg. This is important for even cooking. Do this for each egg.

When each egg has its meaty wrapper, roll in a layer of flour (tapping off any excess), then roll in the egg, and lastly in the breadcrumbs. Put them on a plate and set aside until you’re ready to cook.

Heat a frying pan with a good few glugs of vegetable oil. I’ve chosen to shallow fry these but you could deep-fry or oven cook them if you wish. When the oil is hot, add two of the scotch eggs. Rotating the eggs so they’re brown and crispy on all sides. You want to make sure the inner parts of the meat is cooked through which is why I only add two to the pan at the same time. Adding all the scotch eggs may bring the temperature of the oil down which will slow cooking times.

Best served hot and with a drizzle of tahini yoghurt.