Coronation chicken Scotch eggs

Bring a large pan of water to the boil, then add 6 eggs and cook for 6 minutes. Transfer to a bowl of iced water to stop the cooking, set aside for 10 minutes, then peel.

Add the mince, mango chutney, curry and chilli powders, coriander and salad onions to a large bowl. Season well and mix thoroughly using your hands until evenly combined.

Put the flour onto a small rimmed tray. Divide the mince mixture into 6 portions and, with lightly oiled hands, form into balls, then press into large flat discs. Place a peeled egg onto a disc of mince and fold the chicken over the egg, fully encasing it. Roll the formed Scotch eggs in the flour, then refrigerate for 1 hour or so, to firm up the eggs slightly, making them easier to handle.

Beat the remaining egg into a shallow bowl. Add the breadcrumbs, coconut and turmeric to another shallow bowl and mix until evenly combined. Working with 1 Scotch egg at a time, coat in the beaten egg, then transfer to the breadcrumbs and roll to fully coat. Transfer to the tray.

Pour the oil into a large saucepan until ⅔ full. Heat until the oil reaches 160ºC (see tip if you don’t have a thermometer). Once at temperature, reduce the heat slightly. Fry the Scotch eggs, 2 or 3 at a time, depending on how many will fit in the pan, for 5 minutes, or until golden brown and the chicken mince is fully cooked with no pink meat and juices that run clear. Transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat until all the Scotch eggs are cooked.

To make the coronation mayonnaise, mix all the ingredients together in a medium bowl. To serve, add a spoonful of coronation mayonnaise to small plates. Cut the Scotch eggs in ½, place on top of the mayonnaise and finish with a sprinkling of chopped coriander.