12 pheasant eggs
500g black pudding
150g panko breadcrumbs
50g flour
1 egg
Cornish sea salt
Milled black pepper




Lee Maycock

Soft-boil the pheasant eggs for two to three minutes, then place in cold water and peel carefully.

Place the black pudding between two sheets of cling-film and roll out to an even thickness.

Flour the eggs well and place into egg wash.

Remove from the egg wash and roll in the breadcrumbs until completely covered.

Deep-fry in hot oil until golden brown and serve with a little watercress mayonnaise