A sumptuous summer recipe from our Executive head chef - Scotch egg with apple puree and soldiers

To make the scotch egg (makes 1 portion)

Ingredients

80g pork sausage meat
1 free range egg
5g finely chopped onion
1 clove crushed garlic
Finely parsley, oregano, thyme
Pane mix, milk, plain flour and Japanese panko bread crumbs
Oil and deep fat fryer

Method

Cook the egg for 7 minutes in boiling water, peel the shell whilst the egg is slightly warm, allow to fully cool.

Gently cook the onion and garlic in a small frying pan, set aside until cool.
Mix the onion, garlic and finely chopped herbs with the sausage meat, season accordingly.
Weigh out 80 grams sausage meat, flatten in the palm of your hand and wrap around the egg.
Allow to firm in the fridge and reshape if necessary.
Now to coat the scotch eggs, firstly roll in seasoned flour, then milk and finally the bread crumbs. Place back in the fridge for an hour or so.
Heat the fryer to a 170 degrees and seal the chilled eggs until lightly golden brown.
Drain and place on a baking tray allow to cook for a further 12 minutes.

For the apple puree (makes approximately 15 portions)

Ingredients

100g chopped tomatoes
50g diced onion
75g pitted dates
60g roughly chopped Granny Smith apples
50g soft dark brown sugar
10g treacle
10g malt vinegar
15g tamarind paste
Dash of Worcester sauce
Pinch of mustard powder, cayenne pepper, ground cinnamon and smoked paprika

For the soldiers

1 sourdough baguette, cut into the desired lengths, gently toast just before serving.

Presentation

Present as desired or as shown in the picture, complete the dish with a touch of cracked pepper and sprigs of celery