Article featured image

We’ve been anticipating a cookbook release from London’s beloved vegetarian restaurant Mildreds for quite some time now. It’s not that we don’t love the animal protein–heavy cuisine of the Brits; sometimes you just need a little roughage, and that’s what Mildreds: The Vegetarian Cookbook aims to do. Even Scotch eggs get the royal treatment. 

The Scotch egg is not, as its name suggests, from Scotland; it was invented by the London department store Fortnum & Mason in 1738. Despite its popularity, the egg’s reputation has deteriorated over the years due to the proliferation of poor-quality supermarket varieties. It’s a shame because, if cooked fresh with the yolks left slightly runny, they are unbeatable.

Reprinted with permission from Mildreds