PORK AND BLACK PUDDING SCOTCH EGG with bubble and squeak and a creamy mustard sauce

SERVES: 4  |  PREP TIME: 5 MINUTES  |  COOK TIME:  25 MINUTES

INGREDIENTS 

  •  4 Happy Belly Pork & Black Pudding scotch eggs
  • 100ml double cream
  • 25g wholegrain mustard
  • pinch salt & pepper
  • 1tbsp butter
  • 3 sliced spring onions
  • 25g sliced red onion 
  • 1 crushed clove garlic  
  • 25g grated mature cheddar
  • 3 large potatoes
  • 1 white cabbage
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    METHOD

    1. To make the bubble and squeak, melt the butter in a saucepan and gently fry the onion and crushed garlic until soft.
    2. Boil the potatoes and cabbage until cooked. Let potatoes cool. 
    3. Add the spring onions, cabbage and cold potatoes and gently fry. 
    4. Break down the potatoes with the back of your wooden spoon and keep frying.
    5. Tip the mix into a suitable oven dish and sprinkle with grated cheddar. Bake in the oven at 200C for 5 mins until piping hot. 
    6. To make the sauce gently heat up the cream in a saucepan and add the wholegrain mustard. Simmer for 2 mins.
    7. Reheat the scotch eggs on a baking tray in the centre of the oven at 200C (Fan) for 12-15 mins. 
    8. Cut up the scotch eggs into quarters and serve with the bubble and squeak and mustard sauce. 

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