There seems to be no end to the twists chefs put on the classic Scotch egg, from swapping sausage meat for black pudding and making veggie alternatives with mushroom pate. The guys at Fowl Mouths specialise in Japanese comfort food, so they've created the Pumpkin Korokke Scotch Egg, made by mixing seasoned mashed pumpkin with minced meat, and wrapping around soft boiled eggs.
Get them at their residency at Clapham freehouse The King & Co till early March
