Mini mushroom and freekeh scotch eggs

Method

1. Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook gently for 8 minutes until softened. Add the garlic and cook for 2 minutes more, then turn up the heat and add the chopped mushrooms. Fry for 6-8 minutes until they turn golden, then add the freekeh to the pan and stir to coat.
2. Pour in the wine and bubble until reduced by two thirds. Add half the stock, bring to a simmer and bubble until the liquid has nearly all been absorbed. Add the rest of the stock and simmer until the freekeh is tender and the mixture is thick (20-25 minutes). Season, then add the thyme and balsamic vinegar. Leave to cool completely.
3. Meanwhile, bring a pan of water to the boil and have a bowl of iced water ready. Add the white wine vinegar to the cold water (this will make the eggs easier to peel). Gently lower the quail eggs into the boiling water, turn to a simmer and cook for 90 seconds. Remove with a slotted spoon and plunge straight into the iced water. Leave for 5 minutes, then peel.
4. Beat 2 of the medium eggs in a bowl, then stir into the cooled freekeh mixture. Divide the mixture into 12 balls. Flatten a ball in the palm of your hand and put a cooked quail egg in the centre. Wrap the freekeh around the egg to encase, then set aside and repeat with the remaining quail eggs.

5. Half fill a deep saucepan with oil and heat to 180°C on a digital probe thermometer (or until a piece of bread browns in 30 seconds). Put the flour, breadcrumbs and remaining egg into 3 separate bowls; beat the egg with an inch of salt. Mix the grated cheese with the breadcrumbs in a bowl. Coat each ball first in flour, then in the beaten egg, and finally in the breadcrumb mixture. Transfer to a plate.

6. Deep-fry the eggs, 2-3 at a time, for 90 seconds until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Serve hot with mustard/mayo and salad (see Make Ahead).