The Classic Sharing Board
Wrights Small Hand Raised Pork Pie
Country Range Cooked Traditional Wiltshire Gammon Slices
Country Range Mini Party Chicken, Bacon & Leek Pies
Country Range Mini Party Beef & Ale Pies
Country Range Mediterranean Veg Quiche
Délifrance Miniguette Stone Baked Roll
County Range Mature Cheddar
A local blue cheese
Country Range Pickled Gherkins
Country Range English Mustard
Country Range Wholegrain Mustard
Pork Farms Mixed Mini Party Pack
100100 g Country Range Cumberland Sausages
2525 g finely diced black pudding
11 tbsp dried onion flakes
1/4 1/4 tsp dried sage
Salt and pepper to taste
- 1For the Scotch Egg: Boil a medium egg for 6 and a half minutes, refresh in cold water and peel. Defrost the sausages, remove the skins and mix the sausage meat together with the black pudding, salt, pepper, sage and dried onion. Shape the mix into a patty and wrap around the egg. Panne in flour, milk and then breadcrumbs. Deep fry for 2 minutes and then bake for 14 minutes in an oven set at 200°C.
- 2Depending on the number of customers that are sharing the board, add an appropriate amount of scotch eggs, cheese, meats, pies, sausage rolls, slices of quiche and slices of pâté onto your board.
- 3Finally add your mustards, pickled red cabbage, pickle and gherkins in complementary dishes and bowls around the sharing board and a board of fresh miniguettes.