Scotch Eggs with English Piccalilli By Andrew Dixon

Serves Prep time Cook time Total time 4 30-40 mins 20 mins Approx 1 hr

Chef Skills: Scotch egg preparation and deep frying

Ingredients for scotch egg Ingredients for garnish ● 4 small free-range eggs ● ½ Granny Smith apple - skin left on and ● Egg wash (2 small egg & 20ml milk cut into thin strips whisked together) ● Mixed leaves ● 300g meat ● 2 Granny Smith apples - peeled & finely diced Equipment ● 8 sage leaves - finely chopped ● Deep fat fryer or pan of oil ● 300g plain seasoned flour ● Large mixing bowl x 5 ● 300g panko breadcrumbs ● Deep pan ● Slotted spoons / spider ● Baking trays Ingredients for vegetable piccalilli ● Greaseproof paper ● 500g vegetables, washed and peeled, including a mix of cauliflower, green beans, cucumber, courgette, carrots, small silver skinned ● Fine salt Before you click play ● 30g plain flour ● 5g ground ● Get out all equipment & ● 5g English powder weigh out all ingredients ● 10g yellow mustard seeds ● Peel, dice, chop and slice all ● 1 tsp crushed cumin seeds ingredients for the scotch ● 1 tsp crushed coriander seeds ● 300ml cider egg as described in the ● 75g sugar ingredients list ● ½ red chilli - chopped ● Make the egg wash and ● ½ green chilli - chopped leave to one side in a bowl ● 2 tbsp vegetable oil ● 1 bay leaf ● 3 cloves of - crushed ● 200ml water

1 of 3 - Next Scotch Eggs with Vegetable Piccalilli By Andrew Dixon

Step one: scotch egg

1. To cook the egg, place into boiling water for 5 minutes, then plunge into cold water for 2-3 minutes to cool. 2. Carefully peel the shell from the egg, then place into the fridge until needed. 3. Place the sausage meat, diced apple and chopped sage into a bowl and mix well. Season with . 4. Roll the mixture into a ball roughly the same size as the egg and dip it into the seasoned flour to coat - this will help get rid of the stickiness. 5. Press the sausage meat between the palms of your hands to flatten it out. 6. Take your egg and delicately form the sausage meat around it until the entire egg is covered with meat. 7. Dip the ball into the seasoned flour again and shake off any excess. 8. Dip the ball into the egg wash and then give a good coating of breadcrumbs. Repeat this process. 9. Gently mould the scotch egg into a perfect ball, ensuring a perfect seal all around. Once you are satisfied and it is coated sufficiently, place in the fridge until needed. 10. To cook the scotch egg, preheat your oven to 200°C / fan 180°C / gas mark 6 and heat your deep fat fryer to 170°C. 11. Fry the egg for 2 - 3 minutes, until golden. Take out the scotch eggs and drain on kitchen paper, before placing onto a lined baking tray and placing in the oven for 8 - 10 minutes. Step two: vegetable piccalilli

1. Combine all the vegetables and chill in a bowl. 2. Add the salt and enough water to cover. Leave in a cool place for approximately 1 hour. 3. Heat a large saucepan with a little vegetable oil and fry the mustard seeds, cumin and turmeric. Lower the heat and add the mustard powder, flour and a splash of vinegar, stirring well to make a thick paste.

2 of 3 - Next Scotch Eggs with Vegetable Piccalilli By Andrew Dixon

Step two continued...

4. Gradually add the remaining vinegar and water, stirring constantly to make a smooth paste. 5. Add sugar, garlic and bay leaves and cook for 2 - 3 minutes. 6. Drain the salted vegetables and add to the pan. Coat well with the spicy paste. 7. Cook for 10 - 15 minutes until the vegetables have softened and started to release some juice. 8. Spoon into sterilized jars with the lids tightly closed. Allow to cool and place in the fridge until needed. Step three: serving

1. To serve, place a mixture of the salad leaves in the centre of your plate to create a nest. 2. Sprinkle the apple strips on top of the salad leaves. 3. Cut the scotch egg in half and place in the centre of the salad. 4. Spoon a generous portions of piccalilli into a small bowl and serve on the side

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