. Bring a saucepan of water to the boil. Carefully add 6 eggs and cook for 6½ minutes for softly set, jammy centres, or 8 minutes for firmer centres.

2. Transfer the eggs immediately to iced water. Leave for 10 minutes, then peel gently and pat dry.

3. Mix the chicken mince, crushed peas, spring onions, preserved lemon, Za’atar, Sumac, Dill Weed, Garlic Powder, Ground Cumin, salt and black pepper. Divide into 6 equal portions.

4. Flatten one portion of chicken mixture between two pieces of baking paper. Place a boiled egg in the centre, then carefully mould the chicken around it, sealing every gap. Repeat with the remaining eggs. Chill for 20 minutes.

5. Put the flour in one shallow bowl. Beat the remaining raw egg in a second bowl. In a third bowl, combine the panko, Smoked Paprika and both sesame seeds.

6. Roll each wrapped egg first in flour, then in beaten egg and finally in the colourful sesame crumb. Press gently so the coating adheres.

7. Heat 6–7cm of sunflower oil in a deep, heavy-based pan to 170°C. Carefully fry the Scotch eggs in small batches for 7–8 minutes, turning occasionally, until deeply golden and the chicken is completely cooked. The centre of the chicken layer should reach at least 75°C.

8. Drain on kitchen paper and rest for 5 minutes.

9. Make the dip by mixing the yoghurt, grated beetroot, Sumac, Dried Lime or Lime Powder and salt until rippled bright pink.

10. Serve the Scotch eggs whole or halved with the pink dip, rocket, radishes, cucumber ribbons, and mint.