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Ingredients

• 200 g Cod Fillet (skinless, boneless, cut into small dice)
• 200 g Pork Sausage Meat (removed from casings)
• 4 Large Eggs (2 for boiling, 2 for coating)
• 0.5 cup All-Purpose Flour (for dredging)
• 1 cup Fresh Breadcrumbs (made from stale buns, toasted lightly)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 cup Olive Oil (high smoke‑point oil for deep‑frying)
• 1 Red Bell Pepper (roasted, peeled and diced)
• 1 cup Fresh Cherries (pitted)
• 1 Lemon (juiced)
• 2 tbsp Apricot Jam
• 200 g Runner Beans (trimmed, ends removed)
• 3 Potatoes (medium, cut into chips)
• 4 slices Ice Buns (Sponge Cake) (sweet, soft buns used as s'mores biscuits)
• 6 Marshmallows (large, cut in half)
• 100 g Dark Chocolate (chopped)
• 2 Florentine (Almond Caramel Biscuit) (broken into shards)
• 2 tbsp Butter (for sautéing beans)

Instructions

1. Roast Red Pepper

   Preheat the oven to 200°C. Place the whole red bell pepper on a baking sheet, drizzle with a little olive oil, and roast for 15 minutes, turning once, until the skin is charred and the flesh is soft.

   Time: PT20M

   Temperature: 200°C

2. Boil Eggs

   Bring a saucepan of water to a gentle boil, lower the heat, and add 2 large eggs. Boil for 8 minutes for a firm yolk, then transfer to an ice bath for 2 minutes. Peel and set aside.

   Time: PT12M

3. Prepare Breadcrumb Coating

   In a shallow bowl combine flour, a pinch of salt and pepper. In a second bowl beat 2 eggs. In a third bowl place the fresh breadcrumbs. Set all three bowls side‑by‑side for the dredging station.

   Time: PT5M

4. Make Cherry‑Red Pepper Ketchup

   Remove the roasted pepper skin, seed, and chop. Pit the cherries. In a blender combine the roasted pepper, cherries, lemon juice, apricot jam, a pinch of salt, and blend until smooth. Adjust seasoning and set aside.

   Time: PT10M

5. Trim and Blanch Runner Beans

   Trim the ends of the runner beans. Bring a pot of salted water to boil, add beans and blanch for 3 minutes until bright green but still crisp. Drain and shock in ice water, then pat dry.

   Time: PT8M

6. Prepare Oven Fries

   Cut potatoes into chip‑size sticks, soak in cold water for 5 minutes, drain and pat dry. Toss with a drizzle of olive oil, salt, and pepper. Spread on a parchment‑lined baking sheet and bake at 200°C for 20‑25 minutes, turning halfway, until golden and crisp.

   Time: PT30M

   Temperature: 200°C

7. Form Cod‑Sausage Scotch Eggs

   In a bowl combine the diced cod, pork sausage meat, a pinch of salt and pepper. Mix until just combined. Divide into 4 equal portions. Flatten each portion, place a boiled egg in the centre, and wrap the meat mixture around the egg, sealing any gaps.

   Time: PT10M

8. Coat and Fry Scotch Eggs

   Roll each assembled egg in the seasoned flour, dip in beaten egg, then coat thoroughly with breadcrumbs. Heat olive oil in a deep fryer or heavy pot to 180°C. Fry the Scotch eggs for 8‑10 minutes, turning gently, until the coating is deep golden and the interior reaches 70°C.

   Time: PT15M

   Temperature: 180°C

9. Sauté Runner Beans (Optional Crunch)

   In a skillet melt butter over medium heat, add the blanched runner beans, season with salt and pepper, and sauté for 2 minutes until lightly browned.

   Time: PT5M

10. Assemble Iced Bun S’mores

    Place a slice of ice bun on a plate. In a small saucepan melt dark chocolate with a splash of water, then stir in marshmallows until smooth and glossy. Spread the chocolate‑marshmallow mixture over the bun, top with broken Florentine shards and a drizzle of apricot jam. Repeat for remaining buns.

    Time: PT10M

11. Plate and Serve

    Arrange each Scotch egg on a plate, drizzle with cherry‑red pepper ketchup, garnish with sautéed runner beans and a handful of oven fries. Serve the iced bun s’mores as a sweet finish.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

30g

Fiber

5g