Pea and zhoug scotch eggs

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1. Bring a large pan of water to the boil and add the eggs. Boil for five minutes then place in a bowl of ice cold water to cool quickly. Peel the eggs and set aside.
2. Blanch the beans and peas for two minutes, drain and chill in iced water. Remove the broad beans from their skins.
3. Place the beans, peas, zhoug, lemon juice and garlic into a food processor and blend until a coarse paste is formed. Add a little more zhoug or oil if it is struggling to bind. Season to taste.
4. Divide mixture into six balls onto six squares of cling film. Flatten out to create a thin layer and place an egg on top of each. Bring the corners of the cling film up and over the egg to ensure its fully encased in the mixture then twist the excess cling film to tighten the mixture round the egg.
5. Pour the oil into a heavy bottomed saucepan or use a deep-fat fryer. Heat the oil to 170°C or until a piece of bread turns golden after ten seconds.
6. Place the breadcrumbs into a deep, wide dish and carefully unwrap the scotch eggs. Roll in the egg, then roll in the breadcrumbs.
7. When the oil is at temperature, slowly lower two scotch eggs into the oil and cook for 2-3 minutes until deep, golden brown. Remove from the oil and place on a plate lined with kitchen paper to drain. Repeat until the other eggs are cooked.
8. Leave to cool for a few minutes, then serve with salad and a chutney of your choice.
9. *if you can’t get hold of zhoug, add any flavour paste of your choice. Thai curry paste, Madras curry paste, harissa, green olive tapenade, pesto all would work well.