Picnic weather is here at last, and what better food to serve than some great British classics. Both the sausage rolls and the scotch eggs are quick to prepare, easily transportable and will satisfy the heartiest of appetites. Enjoy!
Sausage roll recipe:
500g puff pastry
400g good quality sausage meat
100g pancetta or dry cured streaky bacon, diced small
Small bunch of sage
Yolks of 3 eggs
Sea salt & black pepper
In a large bowl mix the diced pancetta sage and sausage meat grinding in some black pepper.
Roll out the puff pastry to half a cm thick and 10cm x 30cm
Make a thick line of sausage meat in the middle. Fold pastry over and seal with egg yolk. Place seam underneath.
Cut into 7 cm lengths and brush with egg yolk. Grind some pepper over. Place in fridge for at least half an hour.
Bake 180C fan 25 minutes then 20 minutes at 160C.
Scotch eggs recipe:
420g sausage meat-use your favourite variety
6 eggs medium
2 eggs for eggwash
Boil the eggs for 6 minutes then put in ice water. When cool peel.
Divide the sausage meat into 6 balls, flatten them. Roll each egg in flour, then fold the sausage meat around the egg. It’s tricky. Make sure there are no gaps.Roll them in flour then eggwash and finally breadcrumbs. Place in the fridge for at least 1 hour.
Heat your deep fryer to 180C. Fry the eggs for 6 to 7 minutes...depending on how runny you like them.
Recipes are courtesy of The Hour Glass pub in South Kensington.
Luke Mackay and David Turcan are at the helm of the pub - the wildly successful duo behind Brompton Food Market, these guys know proper picnic ingredients.. In terms of food their philosophy is “the best tasting ingredients left alone” they supply only seasonal offerings in their pub and shop throughout the year. They prize themselves on preparing British classics cooked with flair and no fuss.