Scotch eggs made with Richard Woodall's sausage meat and black pudding
 

Contrary to popular belief, Scotch Eggs were actually invented by the famous London department store Fortnum & Mason in 1738 and are still available from them today.  They are of course traditional picnic food but we serve these warm as a starter.  It may seem a bit of a faff to make them yourself at home when they are available practically everywhere, but by making them yourself, you can control the ingredients (and quality of ingredients) that go into them.  Thus turning something we normally consider quite humble to something quite magnificent.

Scotch eggs with black pudding – makes 4
4 soft-boiled Eggs
30g Butter
1 leek
2 cloves Garlic
1 pinch ground nutmeg
1 large Shallot
500 g pork sausage meat – we use Richard Woodall’s (a good tip is to use the actual sausage meat from the sausages; simply slit them open, take out the meat and discard the skins)

1 bunch Parsley, finely chopped
100g good quality black pudding, cubed into small squares
2 Eggs
Salt and black pepper
150g plain flour
200g breadcrumbs

Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, nutmeg and shallot. Fry for 5 minutes, until softened.  Allow to cool.

Place the sausage meat into a large bowl and add the softened leek mixture and the cubed black pudding. Stir in the chopped parsley; add 1 of the eggs and season with salt and pepper. Pack this mixture around each egg to form a generous coating of sausage meat.

 Season the flour.  Beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.

Roll the eggs in the breadcrumb until coated.  Repeat this process of flour, egg and breadcrumbs once more.

Set the oven to 180°C. Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.

Cut each egg in half and serve with fresh salad leaves and a suitable dressing.
 We like to serve ours with a tomato dressing which consists of tomato ketchup, diced tomato flesh, diced red onion, vinegar, olive oil, salt and pepper and fresh chopped tarragon.

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