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Ingredients

• 6 free range eggs
• Knob of butter
• 50g shallot, finely chopped
• 200g minced pork
• 1 sprig thyme
• ¼ tsp mace
• Pinch of cayenne
• 1tbsp English Mustard
• 4 Sage leaves, finely chopped
• Salt and Pepper

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For The Coating:

• 2 Eggs
• 50ml Milk
• 50g Flour
• 100g Breadcrumbs

Method

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Bring a big pan of water to a simmer, carefully lower in the eggs and cook for 7 minutes. The eggs should be slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells.

Melt the butter in a pan and cook the shallot until soft. Mix with the other ingredients, seasoning well.

In a piece of cling film, pat out a piece of the sausage meat mixture large enough to envelope the egg. Put the egg in the middle and, using the cling film, fold it around the egg so it is completely covered. Remove the cling film and mould with your hands so there is an even thickness all the way round. Repeat with all the other eggs and put into the fridge to firm up.

For the coating, whisk the eggs and milk with a pinch of salt. Dust the sausage- coated eggs in the flour and shake off the excess, then dip into the egg mix and then through the bread crumbs. Dip back through the eggs and into the crumb mix again. Place into the fridge to firm up.

Heat in a fat fryer to 185°C (or warm up vegetable oil in a pan using a probe to gauge the temperature accurately) and the oven to 200°C Brown the Scotch eggs for 2 minutes in the fryer then place in the oven for 10 minutes to warm through.

Ingredients

• 2 large fresh eggs
• Salt & pepper
• Vegetable oil
• 1 tsp chopped green chilli
• 1 tsp finely chopped tomato
• 1 tsp finely chopped onion
• 1tsp chopped fresh coriander leaves

Method

Thoroughly whisk the eggs & season with salt & pepper.

Heat a little oil in the omelette pan & quickly stir fry the chilli, tomato, onion & coriander. Then pour the beaten egg evenly over the pan & cook until the omelette is set. Using a spatula, fold the omelette to make a half-moon shape & serve straight away.

For the Meringue

• 3 free range egg whites
• 100g caster sugar

Preheat the oven to 100°C.

Find an extremely clean, large mixing bowl, add the eggs and whisk to a soft peak. Add half the sugar and whisk until the mixture goes shiny – like shaving foam, then fold the rest of the sugar in.Ìý

Line a baking sheet with non-stick baking parchment, using a couple of teaspoons, scoop egg-shaped dollops onto the baking paper. Leave a few centimetres between each dollop.

Place the tray in the preheated oven for 1¾ hour – at which point you can lift the meringue shells from the paper. Remove from the oven and leave to cool completely.

For the Rhubarb Fool

• 900g rhubarb, trimmed and coarsely chopped
• 310g caster sugar
• Grated rind of 1 small orange
• 350ml double cream

Preheat the oven to 190°C/Gas 5. Mix together the rhubarb, sugar and orange rind in an ovenproof dish. Cover with a lid or foil and bake for 45 minutes until the rhubarb is completely tender. Drain through a sieve, keeping the juice. Blitz the fruit until smooth. Refrigerate the fruit, also the juice.

Whip the cream in a large bowl to soft peaks and until the whisk leaves ribbons. Carefully fold the rhubarb puree into the cream along with a little of the juice. I like it when the mixture is streaked like raspberry ripple ice cream rather than an even bright pink. Gentle fold in broken chunks of meringue & serve.