THERE'S not much you can tell Penny Chambers about Scotch eggs. By her own admission she knows them back to front and inside and out and each of the 1,000 that she makes by hand every week she describes as a "personal issue".

What started as a recipe for a tea-time favourite handed down to Penny from her mother now looks set to hurl the former housekeeper into the culinary spotlight.

Already, Fortnum and Mason and Harvey Nichols have contacted Penny in the hope of stocking some of the13 varieties that the Chambers now offer - as well as the couple's canapes.

Amazingly, Penny and artist husband Neil only launched The Handmade Scotch Egg company earlier this year after a long running contract to provide catering for the City of Birmingham Symphony Orchestra ended because of funding difficulties which meant Penny was replaced by a vending machine.

"I found the outside catering orders alone were not generating enough income so we thought we would try out an idea which we had floating about for several years," she said.

"We were already making up to 12 traditional Scotch eggs a week for a handful of local shops. They are something we've always enjoyed making I remember at the time saying 'I could make them in my sleep'.

"But we knew that to make the business a success we would need to extend our range - we had to offer something different."

One of the first shops to place an order for Penny's Scotch eggs was Left Bank Deli in Hereford. She phoned to ask if they would be interested and before she'd finished the sentence they had requested 100 a week.

"It was this order which really got us started. It seems no one was making Scotch eggs."

Today, The Handmade Scotch Egg Company has regular orders for 500 Scotch eggs a week and with farmers' markets, shows and their newly launched mail order service this figure can easily exceed 1,000, all made at their Stifford's Bridge, Cradley, home.

"The busiest we've been was during the Ludlow Food Fair when we sold 2,000 in two days. I only managed to get one hour's sleep.

"Catering can be hard but you're only as good as the last Scotch egg you made so although it's labour intensive you've got to stay with it. Although I've no formal catering qualifications my mother went to catering college and passed on a great deal.

"My grandparents were in the diplomatic service so there was always a lot of entertaining going on and I was brought up in that atmosphere."

Penny's husband Neil is her right arm in running the business. He's recently finished work on their website and last month launched their mail order service.

"We're amazed how fast the business has grown.

"The mail order service is already doing well, and we're now selling nationally. We decided to give it a go after the Three Counties Show and the Ludlow Food Fair when 250 people took the trouble to leave their names at our stand. People were saying 'Wow, how do we get these'."

Among their 13 varieties are three for vegetarians. Vegetabularian - is a blend of Parmesan and Cheddar cheeses with chickpeas and sun dried tomatoes. Then there is the Worcester - made from Anstey's cheese with potato, onion and garlic spiced with vegetarian Worcestershire sauce. Finally, Sara's Crumble consists of crunchy carrot, peanut and apple with mushrooms and oats with Marmite.

The couple are particularly proud of their latest creation, a new range of irresistible canapes in addition to the Wee Ones. There's Devils and Cherubs - sweet prunes or apricots in pork and smoked bacon. Others include marinated tofu, roast chestnut, chicken satay or Scotch bonnet peppers, for those who like it hot.

"We're very excited about the canapes. They're very special, you could give them as a gift in the same way you give chocolates.

"We sell them in mixed boxes of 12, and we can provide vegetarian mixes too. Unlike the Scotch eggs, they can be frozen and are perfect for buffets and with drinks. They look marvellous cut open."

The Hebridean Scotch Egg is another must for Christmas.

Neil explains: "The Hebridean is a contemporary twist on the scotch egg. It's a ball of cream cheese rolled in crushed green peppercorns, encased in organic smoked salmon and surrounded with potato seasoned with fresh lemon and dill.

"What a perfect way to start Christmas Day.

"Half a Hebridean served with Champagne would make a luxurious breakfast in bed for a loved one. We've had several orders for these as they make excellent and simple starters."

An all-year-round favourite is the Brunch - a delightful combination of classic pork, stilton and apple, and the Smokie, a subtle combination of pork and deliciously smoked bacon.

"We find that customers who come to the farmers' markets like to buy a variety of scotch eggs.

"Although they can't be frozen, they can be kept up to seven days as we try to make them the day before a market or show if we can."

Neil said: "We use no artificial preservatives or colourings, all the eggs are free range.

"Award winning meats from local producers include free range and rare breeds. By only using local produce we are helping to maintain skills and breeds that mass market farming cannot support.

"We're proud of the quality and professional skills in our area."

The couple can even provide gluten-free Scotch eggs and are currently working on a non-dairy based egg after being approached by a health food shop.

As well as Pershore farmers' market tomorrow (Sunday, December 21), the Chambers will be at Worcester farmers' market on Sunday, January 4. Other local outlets include the The Bran Tub in Malvern, Quintessence in Pershore, Mac & Jac's in New Street, Worcester and Left Bank Deli in Hereford. For details call 01886 880810, email info@handmadescotcheggs.co.uk