Meat Dartmoor
Caunter's Scotch Eggs
(makes 6)
from Postbridge Pork
Moor meat on your plate

6 Eggs
1 pack minced pork
Herbs (Sage is always good with pork)
1 Onion, chopped very finely
1 egg beaten
5 slices of bread to make breadcrumbs (stale bread makes easiest crumbs)


Hard boil eggs by boiling for at least 5 minutes and remove shells.
While the eggs are cooking cook onions until soft.
In your liquidiser make breadcrumbs from the stale bread.
Combine minced pork, herbs and onions.
Wrap each egg in some pork mixture.
Roll in beaten egg and then roll in the breadcrumbs
Cook in a hot frying pan until golden brown or in a medium oven (Gas mark 4) for 15 minutes or until golden brown.


For more recipes and a list of suppliers of quality Dartmoor meat