Olympic diver Tom Da­ley has teamed up with Lion Eggs to serve up some egg-cit­ing sum­mer recipes

Bangor Mail - - The Food Focus -

OLYMPIAN Tom Da­ley has taken the plunge into the cook­ery writ­ing world re­cently and al­ready has two recipe books to his name. Now he has teamed up with Bri­tish Lion eggs to cre­ate some healthy, fuss-free recipes.

He says: “Eggs are a hero food – they are nat­u­rally nu­tri­tious and, as well as be­ing de­li­cious, they are quick and easy to cook.

“My recipes are per­fect for any­one who, like me, is jug­gling busy work and home lives and still wants to pre­pare tasty, healthy recipes that all the fam­ily will love.” ■ Tom Da­ley is an am­bas­sador for Bri­tish Lion eggs and its #Won­derEgg cam­paign. Visit eggrecipes.co.uk for de­tails.

IN­GRE­DI­ENTS (Serves 1)

1 large Bri­tish Lion egg; 60g un-dyed smoked, skinned had­dock fil­let cut into small pieces; 60g cooked mashed potato; ½tsp fresh dill, finely chopped; 1 tbsp plain flour, sea­soned with salt and pep­per; 1 large Bri­tish Lion egg, beaten; 2 tbsp fresh bread­crumbs; salt and pep­per; 1 tbsp veg­etable oil


1. Pre­heat the oven to 190°C fan/ 200°C.

2. Bring a small sau­cepan of wa­ter to the boil and boil the egg for 6 min­utes. Cool un­der cold run­ning wa­ter and peel off the shell.

3. In a bowl mash to­gether the smoked had­dock and mashed potato. Add the dill, sea­son with salt and pep­per and mix to­gether. Roll the mix­ture into a ball.

4. On a lightly floured sur­face flat­ten the ball and place the peeled egg in the mid­dle. Care­fully mould the fish mix­ture around the egg mak­ing sure it is well sealed.

5. Place the flour, beaten egg and bread­crumbs into sep­a­rate bowls. Roll the Scotch egg first in the flour, then in the beaten egg and fi­nally in the bread­crumbs. Re­peat this process a se­cond time then chill the Scotch egg for 30 min­utes.

6. Driz­zle over the veg­etable oil and bake in the pre­heated oven for 25-30 min­utes or un­til they are golden brown.

Olympian Tom Da­ley wants us to en­joy more eggs SMOKED HAD­DOCK SCOTCH EGGS

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.