When I first went to the UK as a teenager, open jars of pungent pickled onions and scotch eggs of dubious vintage were still a fixture on many a pub bar. In the intervening years, Health and Safety and common sense have pretty much put an end to that practice, relegating scotch eggs to plastic trays on the bottom shelf of the supermarket fridge. Making them bite-sized and adding a hint of exotic flavor brings this pub favo(u)rite into the 21st century. <br /> <br />If the frying puts you off, you can also bake them, but it is difficult to get them to brown evenly. <br /> <br />Incidentally, if you're not "down the pub", these are great for parties and picnics, too. The pickles are optional.

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