Bring a small pan of water to the boil. Add two of your eggs and cook them for six minutes then transfer to a bowl of cold water. This will halt the cooking and leave your eggs slightly runny. You can peel them after about 10 minutes.
Add your Stilton and apple to a food processor and blend until you have a very rough paste. Add your chopped walnuts and pulse a couple more times until they’re mixed in. Add around four teaspoons of gram flour. The exact amount will depend on how wet your mixture is, but it should be reasonably stiff.
Put the coating mixture in the fridge for half an hour to chill. This will stiffen it up and make it easier to coat the egg.
Meanwhile, create yourself a little production line of bowls containing (in this order) the plain flour, beaten egg and breadcrumbs.
Put around 10cm of oil into a deep pan or deep fat fryer and heat to 170 degrees celsius. If you don’t have a fryer or thermometer, drop in a chunk of potato. If after a minute it’s bubbling and browned, you’re good to go.
Lay out a piece of clingfilm and spread half your coating on it. Put the egg in the centre and bring the clingfilm up around it so you can massage the coating into a case around the egg. Make sure you have a thick, even coating. Repeat with the other egg.
Next, coat your eggs first in the flour, then the egg and then the breadcrumbs, shaking off any excess at each stage.
Lower your eggs into the oil using a slotted spoon and cook for 12 minutes, turning occasionally, until golden brown. When they’re done, pop them on some kitchen paper to drain for a minute and serve them hot (ideally with beetroot ketchup).