Quail’s EGG, pork sausage meat (GLUTEN), onion, Bramley apple, sugar, salt, pepper, garlic granules, rusk (GLUTEN), black pudding - (water, wheat flour (gluten), oatmeal (gluten), pearl barley (gluten), dried pork blood, pork fat, onion, pork rind, salt, mixed herbs, wheat starch (gluten), white pepper, yeast extract, raising agent, ammonium hydrogen carbonate), panko breadcrumb (GLUTEN), EGG, flour (GLUTEN), MILK, dried sage, red onion, salt, pepper, balsamic vinegar - (Wine Vinegar (Sulphites), Cooked Grape Must (Sulphites), garlic granules, chopped tomatoes, rosemary, sugar, maple syrup - (carob fruit syrup, maple syrup, natural flavouring, colour (caramel), Dijon MUSTARD, soft brown sugar, white wine vinegar, rapeseed oil, potato, onion, rice flour, flour (GLUTEN) (allergens highlighted).
Black Pudding Scotch Quail's Egg
Crispy fried Scotch quail’s egg with pork sausage meat, caramelised onions, apple & black pudding, served with crisp potato rosti, smoked bacon & tomato relish, and maple dressing.
Preheat the oven to 180 deg. C (fan assisted), remove lid and place scotch egg and rosti directly onto a baking tray and bake for approx. 8-10 minutes until crisp. Remove lid from the relish and microwave on full power for approx. 45 seconds until warmed. To plate - place a spoonful of the maple dressing onto your serving plate, using the back of the spoon, swoosh across the plate, upturn the pot of warmed relish onto one side of the dressing, cut the scotch egg in half and place next to the relish (reference to the website photograph for presentation idea!).
Store in the refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing (relish & dressing will keep in the fridge unopened for up to 1 month) – freeze on day of receipt, use within one month, defrost thoroughly and follow cooking instructions.
EGG, GLUTEN, MILK, SULPHITES, MUSTARD