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Digital Subscriptions > Delicious Magazine > April 2016 > FELICITY CLOAKE’S DESERT ISLAND MENU

FELICITY CLOAKE’S DESERT ISLAND MENU

Scotch eggs, but not as you know them – curried, veggie and magic
PHOTOGRAPHS HELEN CATHCART

Aloo tikki scotch eggs

MAKES 12 USING HEN EGGS OR 18 USING QUAIL EGGS. HANDS-ON TIME 40 MIN

“A mash-up (forgive me) of two picnic classics from very different parts of the world, these are rich with spice, with a lovely fresh sweetness from the peas. The hen egg versions make a satisfying lunch on their own, so if you’d prefer to make them for a starter (as here) or as party food, use quail eggs. They’re good hot or at room temperature, and pair well with mango chutney or a coriander and mint raita.”

MAKE AHEAD

Make up to 2 days in advance and keep in the fridge in a sealed container.

• 12 medium free-range eggs (or 18 quail eggs and 2 hen eggs), at room temperature

• 800g floury potatoes, such as maris piper, unpeeled

• 50g fresh ginger, chopped

• 2-3 small green chillies, chopped and deseeded (to taste)

• 5 round shallots (or 1 red onion)

• 2 litres sunflower oil for frying

• 1 tsp cumin seeds

• 2 tsp mustard seeds

• 1 tsp garam masala

• ½ tsp ground turmeric

• 150g frozen peas, defrosted

• 1 tsp salt

• Small bunch fresh coriander, finely chopped

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About Delicious Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.
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