ANDY BATES HOW TO
There's plenty of advice about how to make the eggs so that they don't fall apart - and to produce that all-important slightly-runny yolk.īates isn't quite as inspired when he's producing puddings and desserts, but there's nothing that's going to leave you unsatisfied. Bates' recipes completely bypass the 'standard' Scotch egg and go straight for the flavoursome with a black pudding version, one for vegetarians, a smoked haddock version and the more exotic Thai red curry. I've tried other methods of cooking them, but it's not the same and I've not bought one since I took a batch back to a shop and pointed out that they should have shelled the eggs. If there's one food which could tempt me to buy a deep fat fryer then it's Scotch eggs. There are pasties and pies for every taste (black pudding and pear pie, anyone?) - and it's easy to see why Andy Bates had his own television programme called Street Feasts. There's also a Mediterranean grilled vegetable pie which works on a similar principle. It's the sort of food which you buy from a really good butcher, who makes them on the premises. Think of a chicken and ham hock pie with the flavour enhanced by the fact that the ham has been simmered in what amounts to a stock for several hours and this stock is then reduced to a jelly to pour into the cooked pie. The food is what I call gutsy - big flavours from genuine food which lacks all pretension. So - a perfect combination of technical knowledge, experience and knowing what people really want to eat. Andy Bates has a classical background (working in a Michelin starred restaurant by the time he was seventeen and time in France to hone his skills) but his business is a stall in London's Whitecross street market. Sometimes food writers rework their own recipes - a tweak here, a change of emphasis there and you can have the same dish many times over, so it's a real breath of fresh air when you find a book which seems to have new ideas, or genuinely new approaches to classic dishes. I do tire of cook books which regurgitate what are essentially the same recipes time after time.
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