Step 1

In a medium pan of boiling water, cook quail eggs for 2min exactly. Lift out using a slotted spoon and transfer to a bowl of iced water to cool completely. Carefully peel eggs (they will feel soft) – this takes a while, so take a seat. Set aside.

Step 2

Next, heat 1tsp oil in a medium frying pan over low heat and fry shallots for 5-8min, until softened. Add peas and cook until defrosted, about 2min. Empty into the small bowl of a food processor, with the mint and seasoning. Whizz until fairly smooth.

Step 3

Empty mixture into a bowl and mix in the cheese. Cool.

Step 4

Dampen your hands. In the palm of one hand, flatten a heaped tablespoon of the pea mixture. Put a quail egg in the centre and carefully draw up the edges of the mixture to encase it – this is a little fiddly, but have patience. Carefully roll into a ball. Repeat with remaining eggs and pea mixture (re-dampening your hands as needed). Set balls on a baking tray, loosely cover and chill for 30min.

Step 5

Put flour, beaten eggs and breadcrumbs into three separate shallow bowls. Coat each pea ball in flour (tap off excess), then egg, then breadcrumbs.

Step 6

Fill a large, heavy-based, deep pan with oil so that it's 7.5cm deep. Heat oil to 180°C.

Step 7

Using a slotted spoon, lower 6 Scotch eggs into the oil and cook for 2min exactly. Lift out on to kitchen paper. Repeat with remaining Scotch eggs, monitoring the oil temperature as you go. Sprinkle with a little salt and serve.