EXCELLENT EGGS

Discover new ways to use this versatile ingredient with Melissa Thompson, including a twist on the classic scotch egg, plus another picnic staple, quiche

- Melissa Thompson

Eggs are in a class of their own: they can complete a meal, perform magic by binding other ingredients together and even provide sustenance all on their own.

I love scotch eggs, and my arancini-inspired version is a brilliant way to use up any leftover risotto.

Egg and prawn mayonnaise is a dish that was introduced to me by an Icelandic student who stayed in our family home when I was little. It sounds simple - and it is - but it's also delicious, and makes a lovely breakfast or lunch when you need something quick and filling.

My quiche recipe celebrates asparagus season - I use crème fraîche to give it a nice tartness, which pairs well with the salty feta.

Arancini scotch eggs

MAKES 4 PREP 35 mins plus at least 2 hrs chilling and cooling COOK 40 mins MORE EFFORT

1 tbsp sunflower oil, plus extra for deep-frying

1 onion, finely chopped

50g pancetta or smoked streaky bacon, finely chopped

2 garlic cloves, crushed

200g arborio rice

100ml white wine

600ml hot chicken or vegetable stock

50g parmesan, grated

15g cold salted butter

1 tsp cream of tartar (optional)

4 fridge-cold eggs, plus

1 beaten egg

1 tsp milk

100g panko breadcrumbs

50g plain flour dressed salad, to serve (optional)

1 Heat 1 tbsp oil in a wide pan over a medium heat and fry the onion for 5 mins until starting to soften, stirring every now and then. Add the pancetta or bacon and the garlic, and continue to cook until the onions are soft and translucent, about 8 mins. Don't let them colour.