Chef’s recipe Part 4: A taste of Manchester

Jan 26,2015

About the Chef Simon Taylor

Simon joined Millennium back in 2013, after building up a seriously impressive track record as an award-winning chef. His history involves working for none other than Gary Rhodes and Marco Pierre White. Plus he's the proud owner of three Rosette Awards, and came runner up in Manchester's New Restaurant of the Year in 2010 at Ambiente. It's safe to say we're glad to have him - and his unwavering knowledge of good food - on board.

We're bringing in the New Year with another delicious chef's recipe, and this time we're going up North. Check out this scrumptious Scotch egg, made to perfection by the head chef at the Copthorne hotel in Manchester. Using locally sourced traditional black pudding, some tasty chorizo and a free range egg, it's a simple but tantalising dish. Give it a go yourself and let us know how it goes on Twitter with the hashtag #TOTTChef.

Scotch egg with black pudding and chorizo

Ingredients for the Scotch egg

  • 2 slices of Bury black pudding
  • 2 sausages of chorizo
  • 1 free range egg
  • Flour
  • Egg wash
  • Bread crumbs
  • Vegetable oil for deep frying

Ingredients for the mayonnaise

  • 6 egg yolks
  • 1/4 litre of oil
  • 2 tsp of English mustard
  • 1 tbsp of white wine vinegar
  • 1 tbsp of gated horseradish

Steam the egg for 6 minutes. Once cooked, chill the egg rapidly.

Break up the black pudding and place it into a robot coupe or food processor, then add the skinned chorizo sausages.

Add the last egg and blitz together until the mixture forms a ball.

Put the black pudding mix into the fridge to rest for 20mins.

Peel the cooked egg and gently mould the black pudding around it until it's completely covered.

Make a bread crumb mix and roll the egg in it. Do this 3 times to ensure a good coating.

Pour the vegetable oil into a deep, heavy bottomed pan and heat. It's hot enough when a breadcrumb sizzles and turns brown when dropped in it.

Carefully lower the Scotch egg into the pan and cook for around 4 minutes, and until golden crisp.


Warm some vegetable oil until it's tepid - do not allow to boil.

Plaice 6 egg yolks into a robot coupe or food processor with the mustard and white wine vinegar.

Blitz together slowly, whilst adding the warm oil very slowly. Pouring too fast will cause the sauce to split.

To finish, add the grated horseradish.


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