Ingredients: makes 4

• 7 medium egg
• 4 skinless and boneless chicken thighs
• 2 tsp mild curry powder
• 3 thyme sprigs, leaves picked
• spring onions, roughly chopped
• 100g plain flour
• 100g panko breadcrumbs, blitzed in a food processor until fine
• Vegetable oil, for deep frying

Coronation Mayo:

• 50g mayonnaise
• 70g Greek yoghurt or similar
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp mango chutney (add honey if isn’t sweet enough)
• 1 tsp lemon juice

Method: 

1. Bring a pan of water to a simmer over a medium heat. Carefully lower in four eggs and cook for 6 mins – you want a soft egg. Drain and immediately plunge into a bowl of water and ice, to stop the cooking.
2. When cool enough to handle, peel the eggs and set aside on a board or plate.
3. Add the chicken, curry powder, thyme and spring onions into a food processor with 1 tsp salt. Blend until the mixture clumps together and resembles sausagemeat – the chicken should be minced. 
4. Tip the mixture into a bowl and divide into four portions, then roll each portion into a ball. 
5. Working with one meatball at a time, gently flatten into a disc in your palm and sit one of the boiled eggs in the middle, then bring the meat around the egg to encase it and gently roll it in your hand to ensure it’s fully sealed. 
6. Repeat with the remaining meat mixture and eggs and set aside.
7. Crack the three remaining eggs into a bowl and whisk together.
8. Now tip the flour into a separate bowl and the panko bread crumbs into another – shallow bowls are the easiest to work with.
9. Gently roll each scotch egg in the flour, followed by the beaten egg and then the panko bread crumbs, until they are all well-coated. 
10. Put on a plate and chill for 30 mins before cooking.
11. While the scotch eggs chill, make the coronation mayo by mixing together the mayonnaise, yoghurt, curry powder, turmeric, lemon juice and mango chutney. Season to taste and chill until needed.
12. If you have a deep fat fryer, bring to at least 160C, otherwise, fill a large saucepan (no more than a third full) with oil and heat to 160C.
13. Lower the scotch eggs into the oil (1-2 at a time) and fry for 10-12 mins. Remove with a slotted spoon and place on a plate, lined with kitchen paper, to drain.
14. Cut the scotch eggs in half and serve with the coronation mayo on the side.