SCOTCH PEPPER RECIPES

Steps:

• Place the eggs, still in their shells, in a pan of cold salted water.
• Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
• Drain and cool the eggs under cold running water, then peel.
• Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).
• Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
• Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
• Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
• Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
• 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 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
• Serve cool.

Steps:

• 1. Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
  2. Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
  3. Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
  4. When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
  5. While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
  6. When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
  7. Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
  8. Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.