Pepper Dip and Scotch Eggs

On Sunday I made a pepper dip out of our Comptoir cookbook.

Basically I just roasted the peppers, skinned them, added them to the roasted nuts and gave them a quick whizz in  the food processor with a little bit of extra virgin olive oil.

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While the peppers and nuts were roasting I got a bit bored so I decided to make something else. I flicked through supper with Rosie and found a recipe on scotch eggs.

Here's how I made them: obviously, firstly I boiled the eggs and let them cool.

Next I mixed up the sausage meat, chilli and spring onion. The recipe said to roll them into a circle that's 10cm in diameter, but that later turned out pretty small when I had to wrap them around the eggs, so I suggest rolling them out bigger! 

Next was the fun bit; I made a five part production line!

The first part was shelling the eggs, the second part was rolling them in flour, the third part was wrapping them in the sausage meat, the fourth part was rolling them in the beaten egg and the last part was rolling them in bread crumbs.

You're supposed to fry them but I baked them and they were fine - in fact they were delicious!

I accidentally made too much bread crumbs - maybe even three times the amount I needed!