A tasty vegetarian starter perfect for serving alongside Boddingtons. This vegetarian dish is a modern twist on an old classic with new additions inspired by the natural ingredient barley, and flavour notes found in Boddingtons.

Soft Yolk Vegetarian Scotch Egg with Boddingtons Tomato Chilli Chutney

Soft Yolk Vegetarian Scotch Egg with Boddingtons Tomato Chilli Chutney

Prep Notes: Using good quality eggs is essential for this recipe. 'Burford Browns' are recommended as the ideal egg due to their rich yellow yolks, however any high quality free range egg will do. All eggs must be boiled for five minutes, then quickly refreshed in ice-water to stop them continuing to cook. If possible, peel the eggs under cold running water to help with removing the shell whilst keeping the egg intact.

Tip: The Boddingtons chilli tomato chutney will keep well in a sterilised jar. Leave to cool before transferring to the fridge. It will keep for three months - but must be refrigerated once opened.


For the Scotch Eggs:

  • 8 free range eggs
  • 2 tbsp olive oil
  • 1 medium red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • ½ tbsp. ground coriander
  • 1 tbsp sweet smoked paprika
  • 2 tsp ground cumin
  • 400g can of cannellini beans, drained and rinsed in Boddingtons
  • 150g raw beetroot, peeled & grated, dry excess moisture between kitchen paper
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped
  • ¼ tsp fine sea salt
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped
  • ¼ tsp fine sea salt
  • Pepper
  • 50g barley flour
  • 100g breadcrumbs or Panko breadcrumbs
  • Sunflower oil in deep fat fryer
  • Ice

For the Boddingtons tomato chilli chutney:

  • 1 x 500ml flip top preserving jar
  • 260g Sunblush tomatoes, drained and finely chopped (reserve 1tbsp of oil)
  • 1 large red onion, peeled and finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 225g can chopped tomatoes
  • 350g soft dark brown sugar
  • 125ml balsamic vinegar
  • 200ml Boddingtons
  • ¼ tsp sea salt
  • Pepper
  • Salad leaves to serve


For the Boddingtons Tomato Chilli Chutney:

  1. Heat the reserved oil in a large deep sided frying pan. Add the onion and chillies. Cook for 5-6 minutes until softenedslightly
  2. Add the remaining ingredients and bring to the boil. Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally until the chutney becomes sticky and most of the liquid has evaporated
  3. Spoon into the preserving jar to cool

For the Scotch Eggs:

  1. Bring a saucepan of water to the boil, then put 6 of the eggs into the saucepan and boil
  2. for 5mins for very runny yolk, 6mins for runny yolk or 8mins hard yolk
  3. Drain the eggs and cover with cold water and ice
  4. Heat the oil in a frying pan, cook the onion and garlic for 3-4 minutes, until soft
  5. Stir in the spices, cook for another minute
  6. Add the spiced onion mix to a food processor with the beans, barley, beetroot and herbs. Process briefly to combine; do not over process as the mixture will become too wet. Season with salt and pepper
  7. Divide the mixture into 6 balls. Place into the fridge to firm up for 15mins
  8. Place one ball of pulse mixture in the centre of a piece of cling film. Gather all the four corners of the cling film together and carefully shape the pulse mixture around the egg so it is completely covered
  9. Remove the cling film and repeat with the remaining balls of pulse mixture. Chill the eggs for 10 minutes
  10. Add the remaining eggs to a bowl and whisk. Add the barley flour to a second bowl and the breadcrumbs in the last bowl
  11. Carefully peel the cooked eggs and dry on a piece of kitchen paper
  12. Roll the egg in the barley flour, dust off any excess, then dip in the egg and roll in breadcrumbs, repeat for the remaining eggs. Chill in the refrigerator for 10-15 minutes to firm
  13. Heat the deep fat fryer to 170c and then fry two eggs at a time for 4 minutes turning occasionally so they cook evenly
  14. Remove from fryer using slotted spoon and drain on kitchen paper to remove excess oil

To serve:

  1. Place the Scotch Egg on a serving plate or board, cut in half and serve with the Boddingtons chilli tomato chutney and some salad leaves.
  2. Serve alongside a glass of Boddingtons.

Jimmy Doherty has partnered with AB InBev to open the Barley Beerstro, a unique dining experience that heroes beer and barley. Jimmy has designed a beautifully crafted taster menu using some of the country's most popular beers. Each recipe uses barley as a base ingredient, highlighting the incredible benefits the supergrain gives through both taste and nutritional benefit.

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