David Baker of Finsbury and WIRED magazine writes regarding Peter Lyle's Scotch Eggs recipe in Manzine No.IV, Quarta Edizione: "Fresh from Manzine and totally delicious. Nice one." He also supplied the above photograph of his creation. Original Text from Manzine Supplied below.
Pork Of The Town:
Black pudding vs Scotch eggs: hot-to-trot recipes for piggy-fiddling urbanites eager to harness the hunter spirit
On holiday in Burgundy this summer, Manzine met some picturesque Frenchmen who were gathered around a dusty-red Renault van observing the enamel bath they'd placed outside the village post office, filled with coals, and started a fire in, with which to roast the boar they'd stumbled upon up in the local woods that Sunday morning.
We got severe France envy. The nearest modern, city-dwelling Britman can get to the crispy, feral thrill of such feats of al fresco porcicide is to watch some videos about Texan rednecks hunting down feral hogs and then rustly up a once-dirty, waste-matter-heavy snack - black pudding for your mid-afternoon stained tracky fry-up, or Scotch egg for your inner barsnacker/prostate cancer-baiting student picnicker.
Though both dishes are now found in numerous classy-restaurant iterations, the pungent stench of despair, obesity and abattoir floors still clings comfortingly to both. They resist complete gentrification by their powerful ties to death and gristle. One of the best things on television was when a dear old granny in the Highlands showed fancy chef Nick Nairn how to make black puddings. Nairn banged on about classic undersung regional dishes while she started out with the patter and the weighing, but as soon as she poured the fresh pig's blood onto the oatmeal mix, he ran out the front to throw up.