Try these full-on flavoured bad boys as an impressive, festive, crowd-pleasing winner. The quail’s egg instead of the chicken’s egg not only gives this traditional British stalwart a Spanish twist, but is great party finger food to boot.

Makes 18 scotch eggs

1 onion, finely chopped
3 rashers streaky bacon, diced
2 cloves of garlic (crushed)
2 tbsp chopped sage
2 tbsp chopped thyme
18 quails eggs
500g pork mince
1 handful dried cranberries
60g chopped chestnuts
Zest of 1 orange
Salt and pepper to taste
4 quails’ eggs
Salt and pepper to taste
4 tbsp plain flour
4 eggs (beaten)
8 tbsp breadcrumbs
Oil for deep frying

Heat a tbsp. of oil and a knob of butter in a frying pan. Add the onion, bacon and herbs and fry over a medium heat for a few minutes until softened. Allow to cool and add to the pork mince along with the cranberries, chestnuts, orange zest and seasoning. Combine the whole mixture thoroughly.

Bring a pan of water to the boil, add the quail eggs and boil for 2 ¼ minutes. Immediately refresh under ice cold water. Peel the eggs and set aside.

Divide the mixture into eighteen equal-size balls, flatten out on the palm of your hand, place a quails egg in the middle and wrap the meat mixture around the egg and completely seal up in a ball.

Roll each scotch egg in flour, then transfer to the beaten egg and then roll in breadcrumbs. Fry in a deep fat fryer at 175ºC until golden brown (about 4-5 minutes). Drain on kitchen paper and serve.