It's extraordinary how the country getting locked down makes you think about the millions of people whose jobs are either grinding to a halt, or being turned on their heads as they seek other ways to keep things going.
Catering company Doggart & Squash are one example. The owners, Clare Doggart and Sarah Haggie, cater for all sorts of events, but in particular weddings — not least due to their status as one of the caterers recommended by The Wedding Present Co. In lockdown, they're delivering food boxes, fresh flowers and house plants to homes across London and Surrey, full of locally sourced fruit, veg, dairy and baked goods.
The Wedding Present Co, incidentally, has kept the lights on in a different way: their London Showroom is closed, but brides- and grooms-to-be are getting the company's expert advice on wedding lists for post-lockdown nuptials via Zoom appointments.
One other effect of lockdown is that many of us have a bit more time to try out recipes which we've never had time for before. On that list is this one from Clare Doggart and Sarah Haggie, to help you make that type of delicious, fresh scotch egg which you get at lovely events, but will never, ever find at a supermarket.
Ingredients
Makes eight
- 10 Eggs
- 1 Tube Sausage Meat
- Packet Parsley, finely chopped
- Packet Chives, finely chopped
- 1tbsp Dijon Mustard
- 1 Leek
- 1tsp Fennel Seeds
- 150g Panko Breadcrumbs
- 150g Plain Flour
- Vegetable Oil for frying
Method
Put 8 eggs into a cold pan and bring to the boil. Boil for 3.5 minutes, then transfer straight to a bowl of ice cold water. Allow to cool and then carefully peel.
Finely chop the leeks and sweat them, and gently toast fennel seeds.
In a large mixing bowl combine toasted fennel seeds, chopped parsley and chives, Dijon mustard and sausage meat. Season well.
Divide the mixture into 8 and get three bowls ready: one for the plain flour, one for 2 beaten eggs, one for 150g panko breadcrumbs.
Flour your hands, and take one portion of sausage meat. Flatten on one palm and use the other hand to gently surround the egg with the sausagemeat. Place the coated egg in flour, then the beaten egg, then the panko breadcrumbs.
Repeat for the rest of the eggs and sausage meat.
Heat a fryer or saucepan with vegetable oil to 150c. Cook the eggs for four minutes until golden, turning every so often for an even cook.
Recipe: Blackberry-and-apple tea cake with blackberry sorbet
A surprisingly simple tea cake recipe, served with a refreshing blackberry sorbet. Perfect for an afternoon treat.
Credit: Jason Lowe
Recipe: Simon Hopkinson's Le Mont Blanc meringue cake
Surrender to this sinful meringue pudding.
Lavender and lemon layer cake with vanilla mascarpone icing
Baked into a lemon layer cake or sandwiched between chocolate kisses, just two of our favourite lavender recipes to try.
-
‘David Hockney 25’ at the Fondation Louis Vuitton: Britain’s most influential contemporary artist pops up in Paris to remind us all of the joys of springThe biggest-ever David Hockney show has opened inside the Fondation Louis Vuitton in Paris — in time for the season that the artist has become synonymous with.
-
High Wardington House: A warm, characterful home that shows just what can be achieved with thought, invention and humourAt High Wardington House in Oxfordshire — the home of Mr and Mrs Norman Hudson — a pre-eminent country house adviser has created a home from a 300-year-old farmhouse and farmyard. Jeremy Musson explains; photography by Will Pryce for Country Life.
