By Cecilia Adamou The store that invented the Scotch egg has hatched a new scientific version – made with sausage meat grown in a lab. Posh retailer Fortnum & Mason first created the snack in 1738. And its latest version contains a quail’s egg encased in meat that has been grown from cells plucked from a sedated Aberdeen Angus cow. That might sound unappetising to some, but taste testers, who had to sign a waiver before tucking in, disagreed. One said: “It tasted very good: meaty.” And Fortnums’ chef Alli-staire Lawrence said the lab meat had “a good flavour profile”. Fortnums created the snac…