Venison Scotch eggs and apple purée

Venison Scotch eggs and apple purée

Tom’s beautifully seasoned Scotch eggs are fit to grace any Boxing Day spread. Dish up with homemade apple sauce.

By Tom Kerridge
From Christmas Kitchen with James Martin


For the apple purée

  • 100g/3½oz sugar
  • 15g/½oz lemon juice
  • 4 Bramley apples, peeled, sliced and cored

For the Scotch eggs

  • 150g/5½oz onion, finely chopped
  • butter, for frying
  • 350g/12oz coarse venison mince
  • 150g/5½oz pork belly, coarsely minced
  • 1½ tsp chopped thyme
  • 1 garlic clove, grated
  • ½ tsp ground mace
  • ¼ ground juniper
  • ½ tsp table salt, plus extra to serve
  • ½ tsp coarsely ground black pepper
  • 6 quails’ eggs, soft boiled, shells removed
  • 5 free-range eggs, beaten
  • 100g/3½oz plain flour
  • 200g/7oz panko breadcrumbs
  • vegetable oil, for deep frying