I’m a sucker for a really great scotch egg. Add in a kick-ass dipping sauce, a cool cider and a sunny beer garden and that’s a great afternoon.
On a trip to a rustic pub in the sleepy village of Cartmel, I discovered the finest scotch eggs I had ever tasted, along with an outstanding taramind-based dipping sauce. My wife, who normally cannot stand scotch eggs, was instantly converted.
The chef, Gareth Webster, was kind enough to share the recipe for both eggs and sauce. They can be made at home and well worth the effort.
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