We Gave Our Kids Total Control of the Food Shopping
We Gave Our Kids TOTAL Control of the Food Shopping is a medium British recipe that serves 4. 650 calories per serving. Recipe by Sorted Food on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $118.08 total, $29.52 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains nuts, Contains fish
Allergens: Eggs, Fish, Dairy, Gluten, Nuts
Ingredient Substitutions
- Instead of Cod Fillet: haddock, pollock
- Instead of Pork Sausage Meat: ground pork
- Instead of Large Eggs: duck eggs
- Instead of All-Purpose Flour: plain flour
- Instead of Fresh Breadcrumbs: panko
- Instead of Olive Oil: vegetable oil, sunflower oil
- Instead of Red Bell Pepper: red chili pepper
- Instead of Fresh Cherries: dried cherries (rehydrated)
- Instead of Apricot Jam: orange marmalade
- Instead of Runner Beans: green beans
- Instead of Potatoes: sweet potatoes
- Instead of Ice Buns (Sponge Cake): sponge cake
- Instead of Marshmallows: mini marshmallows
- Instead of Dark Chocolate: milk chocolate
- Instead of Florentine (Almond Caramel Biscuit): toasted almond brittle
- Instead of Butter: margarine
Equipment Needed
- Oven
- Baking Sheet
- Saucepan
- Deep Fryer or Heavy‑Bottomed Pot
- Thermometer
- Kitchen Torch (optional)
- Mixing Bowls
- Knife
- Cutting Board
- Slotted Spoon
- Tongs
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Roasting the red pepper until well charred
- Boiling the eggs to the correct doneness
- Maintaining oil temperature at 180°C for frying
- Ensuring the cod‑sausage mixture stays cold while shaping
- Balancing the sweetness and acidity in the cherry‑red pepper ketchup
Chef Tips from the Video
- Use a kitchen torch on the roasted pepper for an extra smoky flavor.
- Panko breadcrumbs give a lighter, crunchier crust than regular breadcrumbs.
- For a glossy s’mores chocolate, add a tiny pinch of salt to the melted chocolate.
Troubleshooting
Coating falls off during frying
Make sure the meat mixture is cold, pat the egg dry, and give each layer (flour, egg, breadcrumbs) a gentle shake before the next.
Ketchup is too thin
Simmer the sauce for a few minutes to reduce, or add a spoonful of breadcrumbs to thicken.
Fries are soggy
Soak the cut potatoes, dry thoroughly, and bake on a single layer at high heat; avoid overcrowding.
Cod cooks too quickly and dries out
Mix cod with sausage meat; the fat from the sausage protects the fish during frying.
Storage
Refrigerator: Store Scotch eggs, ketchup, and runner beans in airtight containers for up to 3 days.
Freezer: Wrap Scotch eggs tightly in foil and freeze for up to 1 month; thaw before reheating.
Room temperature: Iced bun s’mores are best enjoyed the same day; keep at room temperature for up to 4 hours.
Make-Ahead Tips
- Boil and peel the eggs a day ahead; keep them in cold water.
- Prepare the cherry‑red pepper ketchup and store in the fridge; it improves after a few hours.
- Bread the Scotch eggs and freeze them raw; fry directly from frozen when ready.
Frequently Asked Questions
What is the cultural significance and history of Scotch eggs in British cuisine?
Scotch eggs originated in the early 20th century, likely as a portable snack for picnics and railway journeys. They combine hard‑boiled eggs wrapped in seasoned meat, reflecting British ingenuity in making hearty, handheld meals.
How does the cod and sausage variation differ from the traditional pork‑only Scotch egg?
Adding cod lightens the dense pork flavor and introduces a subtle sea‑briny note, creating a texture that feels less heavy while still delivering the classic crunchy coating.
What traditional regional variations of Scotch eggs exist in the United Kingdom?
In Wales, some cooks use lamb mince; in Scotland, haggis is sometimes incorporated. In the south, a touch of mustard or Worcestershire sauce is added to the meat mixture for extra depth.
What occasions or celebrations are Scotch eggs traditionally associated with in British culture?
Scotch eggs are popular at picnics, football matches, and as part of a traditional British afternoon tea platter. They’re also a staple at school lunches and pub snack menus.
What authentic traditional ingredients are used in a classic Scotch egg versus acceptable substitutes?
Traditionally, Scotch eggs use pork sausage meat, plain flour, breadcrumbs, and a hard‑boiled egg. Substitutes include ground turkey or chicken for pork, panko for breadcrumbs, and gluten‑free flour for those with wheat sensitivities.
What are the most common mistakes to avoid when making cod and sausage Scotch eggs?
Common errors include over‑cooking the cod, letting the coating become soggy by not drying the egg, and dropping oil temperature which makes the eggs greasy. Keep the meat mixture cold and maintain a steady 180°C oil temperature.
Why does this recipe use a deep‑fry method instead of baking the Scotch eggs?
Deep‑frying creates a rapid, even crust that seals in moisture, giving the cod‑sausage mixture a juicy interior. Baking can produce a drier texture and less satisfying crunch.
Can I make the cherry‑red pepper ketchup ahead of time and how should I store it?
Yes, blend and simmer the ketchup up to 24 hours in advance. Store it in an airtight jar in the refrigerator; it will develop deeper flavor as it sits.
What texture and appearance should I look for when the Scotch eggs are done cooking?
The coating should be deep golden‑brown, crisp to the touch, and the interior meat should be fully cooked (70°C) while the egg yolk remains slightly soft if you prefer a jammy centre.
What does the YouTube channel Sorted Food specialize in?
The YouTube channel Sorted Food specializes in fun, collaborative cooking challenges, recipe development, and approachable food science, often featuring a rotating cast of home cooks and professional chefs.
How does the YouTube channel Sorted Food's approach to British comfort food differ from other cooking channels?
Sorted Food blends humor with rigorous testing, encouraging creative twists on classic dishes—like adding cod to Scotch eggs—while still respecting the original flavors, setting it apart from more traditional or purely instructional channels.
What other British dishes are the YouTube channel Sorted Food known for?
Sorted Food is known for reinventing classics such as fish and chips, full English breakfast bowls, and inventive takes on shepherd’s pie, always emphasizing technique and flavor balance.
Last updated: September 2, 2026
