SCOTCH eggs were created around 300 years ago as a pocket-sized snack for aristocrats, it is claimed.

But these veggie versions, created by Dorset baker Barbara Diggens, are in a class of their own, according to judges at a county food show.

Barbara of Barbara’s Kitchen based near Bournemouth was “eggstatic” after she won the competition at the Melplash Show.

She told Taste: “The judges said that my egg ticked all the boxes, a perfectly cooked egg, great spicing, and excellent crumb. Having been vegetarian for over well over 30 years along with my husband and son, veggie is the only option for us. Many people have said that they prefer the veggie egg to a meat one.”

Barbara’s secret is to use a falafel mixture as a substitute for sausage meat.

“I make my own falafels and it seems a good alternative for the meat. I love playing around and trying different combinations. I also have other recipes that I follow such as cheese and pickle, watercress when in season, and more recently onion bhaji.”

Barbara was awarded an £80 voucher for Station Restaurant in West Bay.

“I only took part for fun and to get some feedback. I never thought I would win with a veggie egg.”

Barbara who has her own free range hens, says she is always looking for ideas to use up all the eggs.

“My family and friends love them and I have been supplying The Wight Bear & Saxon Bear Ale Houses since they opened. An egg and a pint go so well.”

Barbara is an artisan producer of chilli based preserves - Dorset Flaming Chillies and she also makes vegetarian and vegan street food at many local food festivals. Her preserves have won three Taste of the West awards.

“Cooking is my passion,” she explains.”My mother was a professional cook and once cooked for Diana Princess of Wales, so I guess it’s in the blood.

“I cook every day from scratch and am often called upon by family and friends to cater for their events. I have just been asked to cater for a wedding next year so I am very busy.”

If you would like to try Barbara’s scotch eggs, you can find her at the new Wessex Food Festival at Merley near Wimborne this weekend.

She adds: “It’s been a very busy year for me and growing from strength to strength. I am at my happiest when I am hands-on with food in the kitchen.”

n Eggs are a source of good-quality protein for muscles and tissues. Two eggs provide a quarter of a day’s protein requirements for women and a fifth for men. They are also rich in zinc, vitamins A, D, E and B, particularly B12, as well as selenium and iodine, which is important for hormone balance in the body.