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Afternoon Tea Picnic in Green Park-7
Scotch Egg – Picnic Recipe-2

26th April 2022

Pork, sage and onion Scotch egg

Serves 4


  • 4 Clarence court eggs (soft boiled for six minutes and 20 seconds then cooled in ice water and peeled)
  • 300g pork sausage meat
  • ¼ bunch fresh sage, finely chopped
  • 75g onion, finely diced
  • 10g onion powder
  • Salt and fresh ground white pepper

To coat the egg

  • 150g plain flour
  • 4 whole eggs, beaten
  • 100g panko breadcrumbs
  • Vegetable piccalilli (you can keep this as a regular piccalilli or blend it to make a sauce)
  • 8 deep-fried sage leaves, to garnish

Allergens: Egg, Gluten, Onion, Mustard, Sulphites


  1. In a pan, sweat the onion in a little cooking oil until translucent then add the chopped sage and onion powder.
  2. Allow the onions to cool then mix with the pork sausage meat and season with salt and pepper.
  3. Weigh out 65-75g balls of the sausage meat mix then wrap each ball around the cooked, peeled eggs, placing them in the fridge to firm up.
  4. For the coating, mix together the flour, beaten eggs and the breadcrumbs before coating each egg in the mixture. Return the Scotch eggs to the fridge to firm up again.
  5. When firm, remove the eggs from the fridge and place in a deep fat fryer for 4 ½ minutes at 160 degrees Celsius.
  6. Drain on kitchen paper and then cut in half and serve with piccalilli and deep-fried sage leaves. Season the runny yolk with sea salt.
Scotch Egg – Picnic Recipe-1
Scotch Egg – Picnic Recipe-4

Potted Salmon

Serves 2


  • 2 parfait jars
  • 900g salmon, trimmed and diced
  • 300g smoked salmon, trimmed and diced
  • 600ml clarified butter
  • 300g shallots, finely chopped
  • 2 small garlic cloves, crushed
  • 1-1 ½ tsp ground mace
  • Lemon juice, to season
  • 2-3 tbsp flat parsley, chopped
  • 2-3 tbsp tarragon, chopped
  • Slices of French sourdough
  • Guacamole, to garnish
  • Wedges of lemon, to garnish


  1. Heat the clarified butter to a simmer in a pan then add the chopped shallots and garlic and poach carefully until soft, ensuring no colour.
  2. Add the ground mace and the diced fresh salmon and heat gently until just cooked and opaque. Add the diced smoked salmon to the pan before removing from the heat.
  3. Allow to cool then add the chopped herbs, lemon juice and seasoning, mixing with care so as to not break up the fish.
  4. Divide the salmon mixture into the parfait jars and serve with 4 slices of toasted French sourdough bread, wedges of fresh lemon and a side dish of avocado guacamole.

Soak up the spring sunshine and enjoy a bite to eat out on our terrace.


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