We may all be stuck inside, but that’s no reason not to celebrate special occasions. Birthdays, anniversaries and would-be weddings all deserve attention, and this May is also the 75th anniversary of VE Day. Here, we’ve updated a few timeless dishes to mark the event, so even if we can’t party in the streets, we can still celebrate at home.
PEA & HAM PICNIC EGGS
Like a scotch egg but oh-so-much-easier, we used to eat these straight from the pack before the picnic blanket was even down. I’ve updated them here with a pea & ham twist – a traditional soup typically made with split or fresh peas, and the cooking liquor leftover from boiling a ham. We’ve captured those flavours in bite-sized morsels with fresh green peas and salty ham hock. Anna Glover
MAKES 16 PREP 30 mins plus chilling COOK 25 mins MORE EFFORT
6 large eggs, at room temperature
90g frozen peas, defrosted and any water drained
90g cooked ham hock, shredded
3 tbsp mayonnaise
650g sausagemeat
1 tbsp Dijon mustard
3 tbsp finely chopped parsley 1/2 tsp dried sage
70g plain flour
130g dried breadcrumbs
1 litre vegetable oil, for deep-frying
1 Bring a large pan of water to the boil and gently lower in 4 of the eggs with a spoon. Cook for 10 mins, then scoop out and rinse under cold water to stop the cooking process.
Diese Geschichte stammt aus der May 2020-Ausgabe von BBC Good Food UK.
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Diese Geschichte stammt aus der May 2020-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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