Black Pudding Scotch Eggs with Beetroot Relish | Donal Skehan

1. Place the beetroot in a heavy-based pan with the apple, onion, sugar and vinegar. Bring to the boil, then reduce the heat and simmer for 40-45 minutes until the beetroot and apple are completely tender and the preserve is nicely reduced.
2. Leave to cool a little, then pack into hot sterilised jars. Seal and cool. Leave for at least 1 week - up to 3 months is best. Spoon into a bowl and use as required.
3. To prepare the soft-boiled eggs, put the eggs in a pan of water and bring to a simmer, then cook for 5 1/2 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking any further, then peel off the shells. Set aside until needed.
4. To make the filling, heat the oil in a non-stick frying pan and sauté the onion until softened but not coloured. Stir in the apple and cook for another minute or two. Remove from the heat and leave to cool, then mix in the sausage meat.
5. Fold in the black pudding trying not to break it up too much and season to taste.
6. Beat the eggs in a shallow dish with the cream.
7. Take a couple of tablespoons of the black pudding and sausage mixture and use to shape around the egg, then dust in the seasoned flour. Dip in the egg mixture and then roll in the dried breadcrumbs. Arrange on a tray, then cover loosely with clingfilm and chill until needed.
8. When ready to serve, heat the sunflower oil in a deep-fat fryer to 180°C and cook the scotch eggs for 4-5 minutes or heated through, crisp and golden brown. Drain on kitchen paper.

To Serve:
Cut each scotch egg in half and arrange on warmed plates with spoonfuls of the beetroot relish.