Add a delicious twist to a party food essential this week with this Smoked Haddock & Curry Scotch Egg recipe. This sustainable dish is sure to provide you with all the protein you need and a hint of chorizo and chilli will add a spicy kick to the traditional scotch egg. 

What you’ll need:

• Heat the oil in a medium frying pan over a moderate heat then add the chorizo and fry for 2-3 minutes until slightly crispy on each side.
• Stir in the prawns, chilli and garlic and sauté for a further 2 minutes, stirring occasionally to avoid the garlic burning, until the prawns are just cooked. Add the tomatoes and leave to simmer for 5-10 minutes until the tomatoes have thickened to a sauce like consistency.
• Season with salt and pepper and add the parsley for a nice earthy flavour.
• Place the eggs in a saucepan and add enough cold water to cover them by about 1/2 inch (1cm). Bring the water up to simmering point and cook for 6 minutes then remove and cool under cold running water.
• Carefully peel the eggs and refrigerate whilst you make the haddock rice.
• Place the haddock in a saucepan and add the chicken stock and bay leaves and poach for about five minutes until the haddock is lightly cooked. Remove from the heat and allow to cool then carefully take out the haddock and bay leaves retaining the stock for the rice.
• Remove the skin from the haddock and flake it into large pieces and set aside.
• In a larger pan melt the butter and sweat the chopped onion until it is soft, then add the curry powder and cook for a couple of minutes to release the flavours.
• Stir in the rice so that it gets completely coated in the butter and curry powder and then start to add the stock. As this is not going to be eaten as a risotto and cooked more it is okay to add the stock in about three lots and boil it fairly quickly. By the time all the rice has been absorbed you will have a fairly thick looking rice, which is perfect.
• Stir in the coriander, parmesan, lemon juice and then gently stir in the haddock. Once you have seasoned it with black pepper and a little sea salt tip the rice out onto a tray lined with cling film and leave to cool.
• When the rice has cooled completely it will be very firm but malleable and just right to mould around the eggs, which is of course the next step. You need to make sure there is enough to cover the eggs completely and once all four eggs are covered put them through the flour, then egg and finally the bread crumbs.
• They should now look like rather odd shaped tennis balls and are ready for deep frying. Heat your oil to 180 degrees and fry the eggs to a lovely golden brown.