Pulled Pork & Bramley Apple Scotch Egg

METHOD
For the pulled pork, rub the meat with the smoked paprika and mustard powder and a couple of good pinches of sea salt. Place the pork in a roasting tin with 1 pint of water, cover with foil and slow roast on 150C for a couple of hours until it’s nearly falling apart. Once cooked, pull with two forks. Next place the eggs into boiling water for 2 minutes and 16 seconds (I know this sounds very precise but your eggs should be perfect, runny yolk and totally cooked whites), cool immediately in ice cold water and peel.

For the potato salad, add some chopped sage, grain mustard, sea salt and black pepper to the potatoes and bind with mayonnaise to your liking.

For the apricot purée, simply cover the apricots with water in a saucepan and simmer until plump and soft to touch, then liquidise, pass through a sieve and whisk in the vanilla seeds.

For the caramelised apple, sauté the apples with butter until soft then add some caster sugar to caramelise. Now you can assemble your Scotch egg. Take the pulled pork, add half the apple mix and add a little mayonnaise to bind the pork together. Make a flat patty with the pork in the palm of your hand, place the egg in the centre and wrap the patty around the egg to form a ball, then panee.

Deep fry the egg at 180C for a couple of minutes until golden brown or shallow fry, turning continuously. Finish off in the oven for a few minutes ensuring the pork is piping hot throughout.

To dish up… simply swipe the apricot purée on the plate, place a neat pile of potato salad off centre, place the Scotch egg on top and use the remaining apple mix to dress and maybe a drizzle of white balsamic or olive oil (optional).

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