Podcasts Wine & Food

    Tom Kerridge: ‘I was a latchkey kid’

    5 January 2021

    Tom Kerridge is a Michelin-starred chef. He opened The Hand & Flowers in 2005, and now has another restaurant and a butchers in Marlow, Buckinghamshire, alongside spots in London and Manchester. On the podcast, he tells Lara and Liv about growing up on free school meals, falling in love with hospitality, and catering for NHS staff during the coronavirus pandemic.

    Tom tells Lara and Olivia that he grew up enjoying English pub food. While we all wait to do the same, try cooking this classic for yourself with Olivia’s scotch egg recipe:

    Scotch eggs

    Makes: 4 large scotch eggs

    Takes: 30 minutes, plus chilling

    Fry: No time at all


    6 Eggs

    6 pork sausages

    1 tablespoon of your favourite mustard

    ½ teaspoon ground white pepper

    100g plain flour

    100g Panko breadcrumbs

    2 litres vegetable oil


    1. Bring a pan of water to the boil, and add four of the eggs to the pan. Boil for six minutes exactly, then immediately transfer into a bowl of iced water. Leave to cool completely, then carefully peel the eggs.
    2. Split the sausage skins, and decant the sausage meat into a bowl. Add the pepper/mustard and squidge with your hands.
    3. Divide the sausage meat into four equal portions. Taking one portion, place it on a sheet of clingfilm. Fold the clingfilm over the top of the sausagemeat, and flatten into a sheet. Peel off the top layer of clingfilm, and roll the sheet of sausagemeat around one of the boiled eggs, pinching the meat closed at points where it meats. Gently roll the sausage-covered egg between your two cupped hands, to create an even ball. Repeat with the other three boiled eggs.
    4. Set out three small bowls: fill one with the flour, one with beaten egg, and one with the panko breadcrumbs. Dip one of the sausage-covered eggs into the flour, then the egg, then the breadcrumbs, ensuring with each dip, that the eggs are completely coated. Set on a lined baking tray, repeat with the other eggs, then refrigerate until you’re ready to fry.
    5. Fill a large, deep pan with 2 litres of vegetable oil, and heat to 180°C, or until a cube of bread dropped into the oil rises to the top and turns golden.
    6. Gently lower the scotch eggs into the oil and cook for 7 minutes, occasionally turning with a slotted spoon. Lift the scotch eggs from the oil with the slotted spoon and set onto kitchen paper to drain. Allow the vegetable oil to cool completely before decanting and disposing. Sprinkle with a little coarse salt, and serve hot or cold.