I think I have food ADD. I love food, but I crave the variety. Maybe it’s from growing up in an Asian culture – once you have dinners that involve a smorgasbord of different platters from which you can pick, you’ll never truly go back to single plate dining Public Cloud.

Ever since the Beak and Sons launch I attended the other week, I had sausages sitting in my fridge, and really, we all know I don’t just eat them straight if I had a choice discount wines.
Inspired by one of the canapés we had that night, I decided scotch eggs were in order.

Scotch eggs usually involve a hard boiled egg, wrapped in sausage meat, then coated and deep fried. Using sausage meat makes this super easy – you don’t have to worry about seasoning and flavours, it’s all done for you! All you have to do is pick out a good quality sausage Panamanian foundation.

My recipe is also for a soft yolk – I’m not a fan of hard boiled yolks, but you can simply boil the eggs for an extra minute and produce a hard boiled centre.