How to make: Scotch ‘Bonnet’ Egg Habanero Jam

By Rebecca Weller

- Last updated on GMT

Dish Deconstructed: How to make Scotch ‘Bonnet’ Egg Habanero Jam
Dish Deconstructed: How to make Scotch ‘Bonnet’ Egg Habanero Jam

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Head chef at Dylans at the Kings Arms in St Albans, Josh Searle, reveals how to make the Top 50 Gastropub's Scotch ‘Bonnet’ Egg Habanero Jam.

Searle explained the pub, which is number 22 on the Top 50 Gastropub's list, sells between 350 and 400 of their unique Scotch eggs per month, costing around £11 to make 6-8 serves, each of which retails at £10 on its snacking menu.

The head chef added while he wouldn't advise freezing the snacks, which are a regular feature on the pub's menu and take around 45 minutes to create, the dish keeps in the fridge for 4 days without the breadcrumbs and between 1 and 2 days with.

He said: "From day one at Dylans at The Kings Arms, we wanted to focus on snacks that go with our beer wall.

"It goes great with a pint but now we have a match made in heaven as we have Guinness on tap.

"We use the best ingredients (in our mind), and our snacks are no exception. For the Scotch Egg we use Dingley Dell Pork which works best and Burford Brown eggs which have the best flavour and that beautiful deep orange colour yolk."

In addition, Searle detailed the "simplicity" of the dish is what makes it stand out, adding a top tip for recreating the serve is to cut the snack in half and season the egg yolk with Maldon salt before serving.

He continued: "It’s a pub classic but we have taken it to the next level as it’s made well with standout ingredients. And of course, the subtle kick delivered by the Scotch Bonnet."

Ingredients (makes 8 serves):
  • · 1 red onion
  • · 50g coriander
  • · 50g chopped ginger
  • · 500g sausage meat (we use Dingly Dell Pork)
  • · 1 Scotch Bonnet Chilli
  • · 1 lime zest and juice
  • · Salt and pepper
  • · Plain flour
  • · 8 Burford brown eggs
  • · Panko breadcrumbs
  • · Finely chop red onion, coriander and ginger
  • · Deseed chilli and finely chop
  • · Add to bowl alongside sausage meat with the zest and juice of lime
  • · Mix and season before cooking a little bit off and tasting
  • · Boil eggs for six minutes and then chill in ice water for six minutes before peeling
  • · Weigh sausage mix out at 85g and wrap around egg
  • · Roll in flour then egg and finally breadcrumbs
  • · Heat oil to 180 and drop eggs, cook for 6 mins
  • · Rest for one minute before serving

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