Truffled Egg

1. Heat a large frying pan then add the mushrooms, garlic and thyme leaves and cook out until all the moisture is evaporated from the pan and the mushroom duxelles are dry. Once cooked, add the mushroom to a tray, spread them out and leave to cool
2. Weigh the dried mushroom mix into a bowl and add the same weight of sausage meat also to the bowl i.e. 200g mushroom duxelles = 200g sausage meat.
3. Add the nutmeg, chopped herbs, sherry vinegar and salt and pepper to the bowl and mix well together. To check the seasoning take a small amount of mix and make a patty shape then fry in a pan to taste. Add more seasoning and vinegar if needed.
4. Weigh 60g of your mix and make into balls.
5. Press the balls flat and then place your egg into the centre and wrap the mixture around the egg to form a scotch stye egg. Leave on a tray in the fridge for 1 hour to set
6. Dip the truffled eggs into the egg white then coat with panko bread crumbs, pre roll them so you get a good shape
7. Set a deep fat fryer to 180 / 190c and fry the eggs until golden, this takes about 2 ½ – 3 minutes, then remove the fried egg and place into a preheated oven 180c and bake for 2 minutes to finish the cooking.
8. Grate the parmesan over the top and finish with a pinch of chives. Place the eggs on top of the romesco sauce.

Romesco Sauce

1. Make sure both nuts are roasted in the oven set at 180c for 5 minutes
2. Pulse the nuts in the food processor for 2-3 seconds to break them down but not completely smooth, remove the nuts and add to a bowl
3. Now blitz the remaining ingredients all together in the food processor until smooth
4. Combine the pureed pepper mix into the nuts and finish with salt to season the finished sauce