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Last year I was lucky enough to be one of the judges at the inaugural Scotch Egg Challenge  held at the mighty Ship pub in Wandsworth. 2012's Scotch Egg Challenge was held last night, and fighting off strong competition, the Bladebone Inn took the first prize, the Hind's Head  came second, and the  Drapers Arms  (sister pub to last year's winner the Devonshire Arms), came third. Unfortunately, I had to miss this year's festivities, so this recipe is for me and anyone else out there who missed out and wants a piece of the eggy action themselves. The judges at last year's Scotch Egg Challenge - Eric Lanlard, Chris Pople, Mat Follas, me, and David Constable Note that this recipe will make two each of original Scotch Egg, Chorizo Scotch Egg and Black Pudding Scotch Egg. If you fancy just making the original flavour, just triple the quantity of sausage meat and leave out the other types of meat. Scotch Eggs Recipe Makes 6 eggs 6 eggs (Burford Brow...

They often say that a blog is a diary, a catalogue of events in one's life, although arguably a diary is more interesting to other people. I was always rubbish at keeping a diary though, and that's partly why I've failed to write about some events which I ought to have recorded. Take the picture at the top - this was the Scotch Egg Challenge at the Ship in Wandsworth. 36 contestants , 5 judges, one winner. Chef Mat Follas, celebrity baker Eric Lanlard, bloggers Chris Pople and David Constable and I chose the brilliant offering from the Devonshire Arms in Chiswick. The #ScotchEggChallenge as it was known on Twitter made the Evening Standard and the Guardian . A full account of the results on the Ship's blog here . At the start of last year, I took part in the Barbecoa Brawnoff. Food Urchin , Paul from How not to do a Food Blog , the Grubworm and I were each given a pig's head by the butchers at Barbecoa, Jamie Oliver's steakhouse in the City and challenged to ...

Scotch egg! Scotch egg! How I love thee! For the uninitiated, Oliver Thring gives good background on what a Scotch egg is and where it came from. This is not a Scotch egg . The formula for what makes a good Scotch egg is very simple: Soft-Boiled Egg + Seasoned Meat + Breadcrumb + Deep-Frying --> Heaven in a Sphere A far cry from those supermarket horrors comprising hard, greying eggs rattling around in a case of pappy sausagemeat and moist crumb, never mind what Wikipedia says, a Scotch egg should be warm and cossetting, with meat that yields and a yolk that dribbles. So I am delighted to announce that I'll be one of a distinguished panel of judges at the Scotch Egg Challenge on Tuesday 9th August Tuesday 20th September (postponed due to the troubles in London ) at that marvellous pub called The Ship in Wandsworth to decide who makes the best Scotch Egg. Open to professionals, pubs and restaurants alike, if you'd like to enter or want more details,...