Scotch Eggs

Year 10 continues to work through their meat, fish and egg module by making scotch eggs. With 20 skills to demonstrate next year in their practical exam, this well-loved dish ticks off 7 of them and can further be enhanced with a home-made sauce and garnish. Pupils use a temperature probe to ensure the sausage meat has reached the correct temperature for food safety while the yolk stays runny on the inside.