Butterbean scotch egg with tomato jam

Bill Oldfield

Butterbean scotch eggI hated butterbeans when I was a child. But it’s funny how your tastes change and I now love them. I know people who’ll tell me that they tried something once many years ago, hated it and have never tried it since. Don’t they realise what they could be missing?

This is a novel twist on the traditional sausage meat-based scotch egg. Not only is it another way to enjoy egg and beans, it means vegetarians can enjoy a scotch egg too.

The recipe is for one egg which will serve two people as a starter or one as a main course. However there’ll be around a pint of the tomato jam. Any extra can be refrigerated for a few days and used with cheese on toast or frozen in small amounts for later. You could even add a little white wine or cider vinegar to it to make a…

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