A homemade Scotch egg is a wonderful thing and these are inspired by a Greek delicacy, koupes. I lace the meat with warming cinnamon, cumin, nutmeg and a little lemon zest to keep things vibrant, and instead of breadcrumbs they have a crunchy bulgur wheat coating. For me, a rich variation on a Romesco sauce is the go-to condiment – slather it over the eggs or halve them and use it as a dip.