Ingredients: 340g (12oz) Pork Sausage Meat 4 Boiled Eggs, shelled 1 Egg 55g (2oz) Dried Breadcrumbs Pinch Mace Salt and Pepper Oil, for deep frying
Mix together the sausage meat and mace in a large bowl, season to taste. Divide into four portions, flatten between hands, place an egg at the centre of each portion. Wrap the egg evenly in sausage meat. Beat the egg. Dip each covered egg into the beaten egg, then into the breadcrumbs, press the breadcrumbs on firmly. Heat the oil to 190°C: 375°F. Fry the covered eggs until golden brown. Drain well. Serve hot or cold.
Ingredients: 450g (1lb) Smoked Haddock Fillets 175g (6oz) Long Grain Rice 3 Eggs 50g (2oz) Butter Fresh Parsley
Cook the rice until tender. Drain well and rinse under cold water, then spread out to dry. Boil the eggs until hard. Place the haddock in a large pan with enough water to cover, simmer for 10-15 minutes, until tender. Drain, skin and flake the haddock, removing any bones. Chop one egg and quarter the other two. Place the butter to a large frying pan,add the rice, haddock and chopped egg . Cook moderate heat for about 5 minutes, until hot. Place on to a warmed serving dish and garnish with chopped parsley and quartered eggs.
Ingredients: 6 Small or 4 Large Eggs 135g (5oz) Mashed Potato 1 tbsp Chopped Chives or Spring Onion 25g (1oz) Butter Lemon Juice Salt and peppers
Separate the eggs. Beat the yolks, adding salt and pepper to taste. Whisk the egg whites until stiff. Combine the beaten yolks, mashed potato, a squeeze of lemon juice and chives (or spring onions), ensuring they are thoroughly mixed. Gently fold in the whisked egg whites, retaining as much air in the mixture as possible. Melt the butter in a frying or omelette pan over a medium heat. Pre-heat the grill. Cook until just set, and then place under the grill until the top is lightly browned. Serve immediately.
Ingredients: 450g (1lb) Potatoes 110g (4oz) Cheddar or Lancashire Cheese 2 medium Onions 25g (1oz) Butter 1 tbsp Vegetable Oil Salt and Pepper
Thinly slice the potatoes and onions and grate the cheese. Combine the butter and oil in a large frying pan. Remove the pan from the heat and place layers of sliced potatoes, onions and cheese, reserving a little of the cheese. Cover and cook gently for about 30 minutes or until the potatoes and onions are cooked. Pre-heat the grill five minutes before the end of the cooking time. Sprinkle the reserved cheese over the top of the mixture, place under grill until the cheese is golden brown and bubbling. Serve straight from the pan.