This scotch egg is not just any scotch egg, no… it’s a Dingley Dell Smoked Ham Scotch Egg. For us it has a lot of meaning. Our customers call it the magical egg but for us it also means freedom foods. It’s all captured in one simple dish but it carries a lot of significance.
Moving to Suffolk always was always about the quality of ingredients on offer. We made it our business to move into a region unknown to us and to adapt, absorb and work with the local area. We have met some fantastic people along the way and Mark Hayward from Dingley Dell has taken us “under his wing” and supported and helped us along the way. He has also in an indirect way helped us firmly confirm our ethos and what the British Larder stands for.
Dingley Dell farm is no more 2.5 miles from us and and having this high quality ingredient so close provides that all important reassurance we require to ensure that we have made the right choice. We are continuously working with Mark either on new recipes or new concepts. Dingley Dell is a Freedoms Food approved farm and has consequently introduced us to the wonderful world of Freedom Foods. We are proud to say that we take part in the Freedoms Foods Simply Ask campaign and tick six boxes in the freedom food categories of high animal welfare! That is stupendously impressive. We are working hard to tick the final three.
I have a conscience and certainly do not want it to be a guilty one!
Well it all just simply makes sense. I would not serve yet alone work with ingredients where I know an animal might have suffered. Why should my customers have to eat it? I make it my business to know where our food comes from and I know that our customers trust that we take animal welfare and indeed customer welfare to heart. We are also serious about food miles; the closer and more local the better for us.
Ingredients & Method
- 4 large free range hen’s eggs, soft boiled (7 minutes)
- 200g cooked smoked Dingley Dell ham knuckle meat, flaked
- 200g Dingle Dell Cumberland sausage meat
- 1tsp ground fennel seeds
- 1 clove of garlic, crushed
- Maldon sea salt and freshly cracked black pepper
- 2 tbs finely chopped mixed herbs such as parsley, chives and chervil
- 50g flour
- 1 whole raw egg, lightly whipped
- 200g panko breadcrumbs
Mix the cooked flaked ham knuckle meat with the sausage meat, seasoning, crushed garlic, ground fennel seeds and the chopped herbs.
Peel the soft-boiled hen’s eggs.
Pack the meat around the soft-boiled eggs; leave them to set in the fridge.
Panée the eggs: roll the Scotch egg in the flour, then the whipped egg and then lastly in the panko breadcrumbs.
Heat a deep fat fryer to 160°C, fry the eggs until golden brown, drain them on kitchen paper.
Serve the Scotch egg on its own or with a seasonal salad of artichokes, broad beans and nasturtium leaves and flowers.