Camembert Scotch Egg

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  • 2 tbsp parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
  • 500g pork mince
  • 2 eggs, whisked
  • 1 1/2 cups fine breadcrumbs
  • 1 cup plain flour
  • 1" cubes of camembert
  • oil, for deep-frying


  1. In a mixing bowl, knead together the pork mince, herbs, nutmeg, salt and pepper.
  2. Flatten a small handful of meat mix in your palm and place a piece of cheese in the centre. Bring up the meat around it to form a smooth ball. Refrigerate for 30 minutes.
  3. Dip each ball in flour, shake off excess, then dunk in milk and finally the breadcrumbs.
  4. Deep fry for 9 minutes.
  5. Serve with pickles!