Scotch Eggs with Asian Lamb Chops

Scotch Eggs

1. Put the 6 pork sausages, 1 tsp dried sage, 1 tsp dried parsley, 1 tsp dried thyme, salt and pepper, 1 tsp smoked paprika, 1/2 tsp 5-spice powder and 1 tbsp soy sauce into a bowl. Mix really well with your hands until the seasoning is evenly worked through the sausage meat.
2. Divide the sausage mixture into 4 portions. Flatten one portion in your hand, making it wide enough to wrap around the hard-boiled egg.
3. Place 1 peeled hard-boiled egg in the middle and gently mould the sausage meat around it, sealing the egg completely. Repeat with the remaining 3 hard-boiled eggs.
4. Dip each sausage covered egg into the 2 beaten eggs, making sure it’s coated all over.
5. Roll each one in the 2 cups fresh breadcrumbs, pressing the crumbs on gently so they stick.
6. Refrigerate the coated Scotch eggs for 10 to 15 minutes. This helps the coating firm up and makes them easier to cook without falling apart.
7. For the air fryer, preheat to 375⁰F (190⁰C).
8. Lightly brush the Scotch eggs with oil and air fry for about 15 to 20 minutes, turning halfway through. 
9. If shallow frying, heat oil over medium heat and cook the Scotch eggs, turning regularly, until deeply golden and meat done.
10. Let them sit for a few minutes before cutting. That little rest makes them much easier to slice neatly.

Sticky Asian Lamb Chops

1. In a bowl, whisk together 1 tbsp hoisin sauce, 1 tbsp black bean paste, 1 tsp blackstrap molasses, 1 heaped tsp brown sugar, 1 tsp Char Siu sauce, 1 tsp grated ginger, 1 tsp sesame oil, 4 tbsp water and a splash of Shaoxing rice wine or dry sherry, if using.
2. Add the 6 to 8 lamb chops and turn them until they’re well coated. Cover and marinate in the refrigerator for 1 to 2 hours.
3. Remove the lamb chops from the marinade and let excess marinade drip off. Keep an eye on them because the brown sugar and sauces can catch quickly in a hot pan.
4. Heat a little oil in a frying pan over medium-high heat. Add the lamb chops and cook for about 2 to 4 minutes per side, depending on their thickness.
5. Check the thickest chop with a thermometer.
6. Transfer the lamb chops to a plate and rest for about 3 minutes before serving. They should have a nicely browned, sticky exterior without the sauce being burnt.

Creamy Potato Salad

1. Put the 4 to 5 peeled and cubed potatoes, 1 tbsp Ina Paarman’s Chicken Stock and salt into a pot and cover with water.
2. Bring to a boil, then cook until the potatoes are tender but still firm enough to hold their shape.
3. Start checking after about 8 to 10 minutes because smaller cubes will cook faster.
4. Drain the potatoes well and let them steam dry for a few minutes. This stops the dressing from becoming watery.
5. In a bowl, whisk together the 1 cup mayonnaise, 2 tbsp crème fraîche, 2 tbsp cream, 2 tbsp sour cream and black pepper.
6. Add the warm potatoes to the dressing and gently fold everything together. Taste and adjust the salt and pepper if needed.
7. Finish with the chopped spring onion and fresh dill, plus another little crack of black pepper.
8. Serve the potato salad slightly warm or chilled alongside the Scotch eggs and sticky lamb chops