Gordon Ramsay's Great British Pub Food Read Free Page B

again with the egg and sprinkle the tops with sesame seeds. Bake for 25-30 minutes until the pastry is golden brown and the sausages are cooked through. Transfer to a wire rack and leave to cool slightly before serving. Although you can enjoy them cold, these sausage rolls are best served warm and freshly baked.

SAVOURIES WITH TOAST
    Scotch woodcock
    Creamed haddock and pickled walnuts on toast
    Anchovies on toast with poached egg and spinach
    St. George’s mushrooms on toast
    Soft herring roes on toast
    Potted duck
    Potted crab
    Potted shrimps with toast
    Potted hough
    Devilled kidneys on toast
    Sardines and tomatoes on toast
    Roasted bone marrow with caper and herb dressing
    Welsh rabbit
Scotch woodcock
SERVES 4
    14 anchovy fillets in oil 50g butter, softened, plus a few knobs of cold butter
    black pepper
    4 large eggs
    pinch of cayenne pepper
    4 slices of white or brown bread
    1 tsp capers, rinsed and drained
    Back in the days when gentlemen’s clubs were prevalent, small portions of savouries on toast took the place of sweet puddings as an alternate way to end a meal – much like our modern-day cheese and biscuits. Scotch woodcock is one such dish. Simply scrambled eggs with anchovies on toast, it couldn’t be easier to make. The tradition is to adorn the scrambled eggs with two anchovies laid in the shape of a cross to symbolize the Scottish flag.
    Finely chop or mash 6 anchovy fillets and mix with the softened butter and a generous grinding of black pepper. Set aside.
    Melt a few knobs of butter in a saucepan. In a bowl, whisk the eggs together with a pinch of cayenne, then pour into the pan and stir slowly over a gentle heat until the mixture begins to thicken. Remove the pan from the heat and continue to stir the eggs until they are scrambled and creamy.
    Meanwhile, toast the bread slices. Spread them generously with the anchovy butter and place on warm serving plates. Add the capers to the scrambled eggs, then quickly spoon on top of the toasts. Garnish each serving with two crossed anchovies and serve.
Creamed haddock and pickled walnuts on toast
SERVES 4
    450g smoked haddock fillets
    1 1/2 tbsp olive oil
    1 large leek, white part only, trimmed and finely chopped
    300ml double cream black pepper
    4 slices of thick country bread
    3-4 pickled walnuts, drained and finely sliced
    Enriching smoked haddock with cream gives the fish a lovely silky texture for this savoury base. Pickled walnuts add a sweet tang that cuts through the richness perfectly.
    Bring a wide, shallow pan of water to a simmer and add the haddock fillets, skin side down. Poach gently for 3–4 minutes until the flesh is just cooked and flakes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes. While still warm, flake the fish, discarding the skin and removing any pin-bones.
    Heat the olive oil in a pan, add the leek and sauté for 4–5 minutes, until soft. Pour in the cream and simmer until it has reduced slightly and thickened. Fold through the flaked fish. Add a generous grinding of black pepper and taste for seasoning. (You probably won’t need to add salt, as smoked haddock is usually quite salty.) Remove from the heat and keep warm.
    Toast the bread slices and place on warm plates. Pile the smoked haddock mixture generously onto the toasts and arrange the pickled walnut slices on top. Serve at once.
Anchovies on toast with poached egg and spinach
SERVES 4
    4 large eggs
    few drops of white wine or cider vinegar
    1 tbsp olive oil, plus extra to drizzle
    300g spinach leaves, washed and dried
    sea salt and black pepper nutmeg, to grate
    4 slices of brown soda bread
    12 anchovy fillets in oil, halved if large
    This simple but delicious combination of salty anchovies, creamy poached eggs and earthy spinach atop crunchy toast makes a fantastic weekend brunch.
    First, poach the eggs in advance. Bring a pan of water to a simmer. Add a few drops of vinegar and swirl with a slotted spoon to create a