Try these Scotch eggs made with black pudding and quail's eggs for extra-special party food.
Blend the black pudding and sausage meat in a food processor until well combined.
Cook the quail’s eggs for two minutes in a pan of boiling water, then drain and refresh in iced water.
Once cooled, carefully peel the eggs and shape the black pudding mixture around them to form small balls.
Sprinkle the flour and breadcrumbs onto separate plates. Dredge each Scotch egg in the flour, then dip in the beaten egg and coat in the breadcrumbs.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place each Scotch egg into the hot oil and deep-fry for 3-4 minutes, or until golden-brown and crisp and the sausage meat is completely cooked.
Carefully remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
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Emily Watkins, Dominic Chapman and Josh Eggleton present their starter courses.