Pea and broad bean veggie Scotch eggs

Put 6 of the eggs in a pan of simmering water and cook for 6 mins. Drain and transfer to a bowl of iced water until completely cooled. Peel off the shells.

Meanwhile, put the broad beans in a pan and cover with boiling water. Bring to a simmer and cook for 5 mins. Drain, rinse under cold water, then blend to a rough paste. Stir in the mushy peas, mint and spring onion and season with freshly ground black pepper.

Divide the broad bean and pea mixture into 6 pieces. Using wet hands, mould each one around a boiled egg. Chill in the fridge for 20 mins.

Fill a deep-fat fryer or deep pan to a depth of 10cm with the vegetable oil and heat to 180C.

Beat the remaining egg and put in a shallow bowl. Put the breadcrumbs in another bowl. Dip the coated boiled eggs into the beaten egg, followed by the breadcrumbs, rolling to cover all over and pressing to ensure an even coating of crumbs.

Deep-fry 2 of the eggs at a time in the oil until golden. Set aside on a plate lined with kitchen roll.

Serve warm, or allow to cool, then chill until needed or ready to pack.