Pig’s ears, prawn crudo, a green herb and avocado purée and a black pudding Scotch egg.

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Black Pudding recipe with Scotch Eggs prepared by the pros.


For the Meat

400g black pudding
250g minced pork belly
2 shallots finely diced
Clove of garlic finely chopped
15g butter
100g fresh white breadcrumbs
1 tbsp. chopped parsley
15 quail eggs, at room temperature
Vegetable oil, for deep-frying
Sea salt and freshly ground black pepper

For the Coating

100g plain flour
1–2 medium eggs
200g panko breadcrumbs


In a frying pan heat the butter and sweat the shallots and garlic without colouring and allow to cool. Place the black pudding, minced pork, breadcrumbs, parsley, shallots and garlic into a mixing bowl; and season well with salt and pepper. Divide into 15 even size balls, then chill to set. Boil some water in a pot, add the eggs and cook for two minutes to give you a soft yolk. Allow to cool and peel.

To coat the eggs, prepare three bowls; one with seasoned flour, one with the whisked eggs, and the third one with the breadcrumbs

To shape the Scotch eggs, pack a ball of forcemeat in your hand and flatten into a disk, set a boiled egg in the middle and gently bring the edges together to encase the egg. Chill to set.

For the Coating

Coat the Scotch eggs with the seasoned flour, then dip in the beaten egg wash and finally roll in the breadcrumbs. Keep refrigerated until ready to cook.

In a deep pan, heat the oil to approximately 175ºC (test by frying off a few breadcrumbs). Cook in batches of three so that the oil temperature does not drop. Cook for approximately 5-6 minutes or until golden brown. Drain on absorbent paper, season and serve warm.

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