Jersey Royal Potato & Pea Scotch Eggs

Place the 4 eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 8 minutes. Drain and immediately run under cold water to stop cooking. Peel carefully.

While the eggs are cooking, boil or steam the Jersey Royal potatoes until tender. Drain well and rice or mash them while still hot. Add the Jersey milk and butter to the potatoes. Season with salt and pepper to taste.

Cook the peas according to package directions, until tender. Gently crush about half of the peas with a fork and leave the other half whole. Mix the peas and chopped mint into the mashed potato mixture.

Divide the potato mixture into 4 equal portions. On a lightly floured surface, flatten a portion of the potato mixture into a disc large enough to wrap around one hard-boiled egg.

Carefully place a peeled hard-boiled egg in the center of the potato disc. Gently mold the potato mixture around the egg, ensuring it is completely sealed with no cracks. Repeat with the remaining eggs and potato mixture.

Prepare three shallow bowls: one with the flour, one with the beaten egg, and one with the breadcrumbs.

Roll each potato-covered egg in the flour, then dip in the beaten egg, and finally coat generously with breadcrumbs, pressing gently to adhere. Ensure the egg is fully covered.

Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).

Carefully lower the Scotch eggs into the hot oil, one or two at a time, and deep-fry for 3-4 minutes, or until golden brown and heated through. Turn occasionally to ensure even cooking.

Remove the Scotch eggs from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Serve warm or cold. These are best enjoyed shortly after cooking.