British food is going global this autumn.

Love British Food has teamed up with online supermarket, British Corner Shop, to encourage ex-pats and travellers around the world to celebrate British Food Fortnight from September 19 to October 4, 2015.

Organiser Alexia Robinson explains: “We want British Food Fortnight to be celebrated on tropical beaches, on mountain-tops, in deserts and in city centres worldwide.

“We are encouraging people to organise British-themed celebrations in British Embassies, in their places of work, in their homes and in their communities.”

SCOTCH EGGS WITH PICCALILLI MAYONNAISE (Serves 4)

Ingredients

10 medium eggs

450g Jon Thorner’s sausage meat

1 tbsp chopped thyme

1 tbsp Heinz tomato ketchup

1 tbsp Maille Dijon mustard

1/2 tsp Bart cayenne pepper

1 tsp Maldon sea salt

2 tsp Barts black pepper

100g McDougalls plain flour

50g whole milk

125g breadcrumbs

Napolina olive oil (for frying)

Method

Put eight eggs into a saucepan, cover with cool water and bring to the boil. Once boiling, immediately turn down to a gentle simmer for two minutes and remove from the heat. Run the eggs under cold running water for a few minutes to stop them overcooking.

Season your sausage meat with the salt, pepper, thyme, ketchup, Dijon mustard and cayenne. Mix until well combined and split into 60g balls and put them in the fridge.

Peel your eggs by gently tapping the top of the egg (the wider tip) on the counter and run it under cold water to help you smoothly peel away the shell.

Layer two pieces of clingfilm onto the counter and smooth down with a tea towel to make it stay in place.

Place one of the sausage balls in the middle and take another new piece of clingfilm and place over the top.

Flatten with a rolling pin until it’s about the size of a fried egg and place an egg in the middle. Use the clingfilm to wrap the sausage meat around the boiled egg. Repeat with the rest and place them in the fridge for 10 minutes to firm up.

Put your flour and breadcrumbs in separate bowls, mix two raw eggs with milk and place in another bowl. Pop a sausage meat covered egg into the flour, then the egg mix, and finally into the breadcrumbs ensuring they are evenly coated.

Preheat your oven to 190C, and heat your oil on the hob to 190C (use a cooking thermometer).

Carefully fry the eggs a few at a time for two minutes then when complete place them all in the oven for 10 minutes.

Mix your piccalilli and mayonnaise together and enjoy.

  • Recipe and photographs courtesy of British Corner Shop