1. The scotch egg
What could be better than an egg inside a sausage? Well, how about an egg inside a breaded and deep-fried sausage? That’s the logic Fortnum & Mason followed in 1738: the royal grocer lays claim to the very first version of this Russian doll of the snack world. The ‘scotch’ bit is something of a misnomer these days; in the original recipe it referred to the provenance of the beef used, and not, as some uncharitable sorts might imagine, to the fact that the Scots will eat anything that’s spent time immersed in hot fat.