Black pudding Scotch egg recipe
 I’ve never written a recipe for Scotch eggs before, but I’ve always enjoyed eating them in pubs and I came up with the idea of adding black pudding to the mix. Do feel free to leave it out if you want and use extra sausagemeat, but it does give the scotch egg extra flavour and a moister texture. For me, piccalilli is a must with the eggs. 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper piccalilli, mustard or chutney piccalilli, mustard or chutney Method Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese.