Scotch Eggs by Saveur. A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum Mason in
Indian scotch egg: Hard boiled quail egg cased in a mild spicy chicken and potato filling and fried.
This banana bread soufflé recipe is a great spin on traditional home-baked banana bread, using the moist cake in a soufflé alongside ice cream flavoured with condensed milk that has been boiled down to create 'dulce de leche' toffee.
Welsh Chef, James Sommerin, uses the South American tonka bean - available online or from specialist food shops for these truffles. It has an almost hay-like, vanilla aroma to give Kahlúa-infused white truffles an interesting extra layer of flavour