March 31st, 2020

We wanted to bring a little bit of Our House to yours this Easter, which is why we asked our chefs to reveal their secrets and give you a recipe to recreate yourselves at home. Our Scotch Egg is a firm favourite with our guests at The Club House, and what better excuse to try it than at Easter! 


Serves 4

For this recipe you will need:

  • 5 large, free range eggs (4 for serving and one for the egg wash)
  • 250g of sausage meat
  • 100g of plain flour
  • Egg wash (1 egg mixed with 250ml of milk)
  • 200g of blitzed panko breadcrumbs 
  • Salt & Pepper to taste



  1. Lower the eggs into a pan of boiling water, ensuring that there is enough water to submere them fully
  2. After 6 minutes remove the eggs and submere them into ice water to cool
  3. Gently peel and dry the eggs, and roll them in flour seasoned with salt & pepper
  4. Press 50g of sausage meat into a disc per egg
  5. Wet hands with water and evenly seal the meat around the egg 
  6. Dip the egg and sausage meat into the egg wash and then roll in the panko breadcrumbs, for an extra crispy scotch egg repeat this step again
  7. Place the scotch egg into a deep fat fryer and fry for 2 minutes, or alternatively pan fry until golden brown
  8. Bake the scotch egg in an oven set to 180 degrees for 4 - 5 minutes, ensuring that the egg is golden brown and the sausage meat is cooked through
  9. Remove the egg and slice it sideways to serve 

Crispy Onion and Leek Nest Ingredients 

  • 1 leek
  • 1 large onion
  • 150g  flour 
  • 1 tablespoon of Maldon garlic and sage sea salt 
  • 1/4 bunch of thyme 
  • Salt and Pepper to taste 


Crispy Onion and Leek Nest Method

  1. Peel and cut onions in half
  2. Finely slice the onion using a mandolin is avaialble 
  3. Coat onions in flour 
  4. Julienne the leek and dust with flour, salt & pepper
  5. Cut the woody ends off the thyme and cut in half
  6. Pan fry all ingredients until crispy
  7. Drain, combine and season with the garlic and sage salt


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