Perfect Scotch Eggs

Hello, and thanks again for opening this week’s Notes to Recipes. It’s great to have you here, and we are still(!) going from strength to strength. Your support means the world.

This week: I got married, headed straight to the pub, then to mark the occasion, developed the ultimate scotch eggs. I have gone into alot of detail here to hopefully make the whole process easier, more repeatable and ultimately, less stressful.

Scroll right to the bottom to a recipe for the most perfect of piccalillis too (the scotch egg’s natural soulmate). And a seasonal spin on a snakebite (the original pub cocktail).

I ran out of space here, so will be continuing the pub theme in an additional edition this Friday. If you like the sound of scratchings and Mini Comtés (Mini Cheddars made with a cheese I prefer). See you there x

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All my love, Ben xxx

My wedding breakfast was suspiciously close to how I’d imagined it: at a pub with large cuts of meat and a small group of friends. We sat in the garden of The Drapers Arms, while an excess of food and wine came to the table in a trickle over the four hours we spent there.

My wife lived just around the corner from The Drapers Arms when we first met. I would rush from work to meet her there - it was the height of summer and I felt permanently clammy. When I wasn’t in humid studios shooting recipe books, I was sitting in sun-drenched beer gardens trying to play it cool with someone who was clearly out of my league.