Stoemp scotch egg by Kevin Love

Serves 4


100g mayonnaise
10g French’s mustard
4 quail eggs
160g mashed potato from baked potatoes
16g butter
2g salt
5g very small diced carrot
5g very small diced fennel
2g very small diced endive
50g flour
2 eggs beaten
100g panko breadcrumbs
1 litre vegetable oil for frying


1. Mix the mayonnaise and French’s mustard together and reserve for later
2. Take your baking potatoes and cook them in their skins until very soft
3. Scoop out the flesh whilst still warm and weigh to approx 160g
4. Add the butter and salt whilst still warm and put through a ricer or mash until very smooth and allow to cool
5. Add the diced vegetables to the potato and weigh into 40g balls
6. Bring a pan of water to the boil
7. Drop in the quail eggs and boil for 2 minutes exactly then remove them and plunge into iced water to stop the cooking process
8. Peel the eggs and put into clean water
9. Take one of the potato balls and flatten in your hand, put an egg in the middle and wrap the potato around it being careful not to break the egg
10. Shape into an egg shape then put in the fridge for 30 minutes to firm up
11. Roll the egg in the flour, then into the egg and finally the breadcrumb, then coat again with the egg and another layer of breadcrumb
12. Repeat with the other eggs and place in fridge until ready to cook
13. Heat a pan or fryer of oil until it reaches 180C and preheat an oven to 180C
14. Drop the eggs into the oil and cook for 2 minutes exactly
15. Remove from the fryer and place in the oven for 4 minutes exactly
16. Serve hot with the mustard mayonnaise, the yolk should still be runny

Kevin Love and Leffe, the premium Belgian abbey beer, recently collaborated to uncover the UK’s best gourmet bar snacks. All of Love's bar snacks created to launch the Leffe Gastro Bite Awards were designed to complement the character and flavours of Leffe, a beer which works perfectly with food. All recipes are available at


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