Scotch Eggs

Everyone loves a scotch egg, which is why I am planning on making them for my first market stall (less than 2 weeks to go!)

I made a batch at the weekend to serve to my guinea pigs (aka my husband and neighbours) and they received rave reviews. They were referred to as 'dinosaur eggs' though so I will be making slightly smaller versions for the market

These are plain versions but I will be making 'scotch eggs with a twist' too - with crushed fennel seeds and chilli.

Come down and see me at South Lambeth Market on the 8th October if you fancy a taste!

Toad in the hole

As the evenings are getting colder and it's starting to get dark outside before I leave the office, my weekday dinners are getting ever more homely and comforting. Tonight's supper was a classic toad in the hole (but spiced up a little with the addition of port and smoked garlic to my caramelised onion gravy).

Recipe follows below...

Serves 3 (or 2 greedy people like me and my husband)

• 6 good quality sausages
• 75g plain flour
• 75ml milk
• 55ml water
• 1 large egg
• tablespoon of olive oil
• 2 red onions 

Preheat the oven to 220C. Make the batter by sifting the four into a bowl. Make a well in the centre and add the egg. Combine the egg and flour then add the liquid slowly, beating steadily with a balloon whisk.

cut the red onions into wedges and place in a baking tin with the sausages (prick the sausages all over to help release the fat). Cook for 10 minutes then add the oil. Cook for a further 5 minutes until the oil is hot and smoking. 


Add the batter and bake for 30 minutes until the batter is golden brown. 


Serve with mash, peas and onion gravy!