1 INGREDIENT 3 WAYS - 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

Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps to drive change in the food industry. She's a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood

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 (p88).

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 (p90).

My quiche recipe on page 88 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)