Love Your Larder Makes Scotch Eggs

Let us know what you’d like to see us make next, tweet us @loveyourlarder

How to Make Scotch Eggs

Boil 2 of the eggs for 5-6 minutes in a pan of boiling water with the lid on.

Plunge into a bowl of cold water to stop them cooking so the yolks remain soft.

Carefully peel the eggs and dust very lightly with flour.

Wrap each egg with half of the sausage meat so the egg is entirely enclosed. You should try and make the layer of meat of even consistency.

Arrange 3 bowls, crack and whisk the remaining egg into one, place the flour in another and the breadcrumbs into the last.

You can either buy pre made breadcrumbs, or blend stale bread to make home made breadcrumbs. Season these with salt and pepper.

Take the sausage wrapped egg and first coat with flour, then with egg before finally rolling in the bread crumbs.

Heat a deep sided pan filled with the vegetable oil to 180°c, place the eggs in the oil for 6 and a half minutes.

Cut in half and see the beautiful orange yolk run out and enjoy with a pint of ale

How to make Candied Fruit

Around since the 14th century, candying fruit was originally a way of preserving fruit to make it last longer. Now it is normally done for more fanciful reasons than that, we thought it was a lovely thing to make and looks very impressive for not a lot of effort. There’s also lots of things that can be done with it, put it into little bags and give it away as token presents, perfect with Christmas coming up, use it to decorate cupcakes, or just leave it in a jar for when you fancy a sweet nibble. 

We wanted to make ours that little bit different, so we used some of these flavoured sugars from The Gourmet Spice Co. They worked beautifully, the lavender had a lovely floral flavour, whilst the cinnamon sugar was like a little taste of christmas. You can get them here, so you can give your candied fruit that extra special touch. 

A bit of time does go into making these, so perhaps try and do it whilst making something else, or just have a magazine on the side to read in the gaps. 

1. Take a lemon and an orange, cut the tops and bottoms off either of them, and then score the edges at 1cm intervals. Peel the skin off in these strips. 

2. These strips should be boiled for around 7 minutes, drained and then rinsed with cold water. This should be done 3 times to remove any bitterness from the peel, and no one wants a bitter fruit. 

3. Fill a pan with around a pint of water and 300g of sugar, and bring to the boil, add the peel and then reduce to a simmer - this should be left until the fruit has absorbed a large amount of the sugary liquid. We found this took quite a long time, so this is where the magazine comes in handy. 

4. Once the peel has soaked up most of the syrup (it will have developed a sticky texture too as well as looking crystallised) remove from the heat, and place the peel, piece by piece in a bowl of sugar to coat it, before placing on a rack to dry out. 

5. Leave over night to dry out. 

It looks very professional, but all it really is is sugar and fruit, and anyone can combine those two things. Kids will love it, and will make a tasty change from processed sweets found in shops.