Beat the eggs and crème fraiche with the horseradish and a little seasoning. Lightly saute the onion and chives in the butter until just softened then, over a medium heat, tip in the egg. Leave for a couple off minutes then, with a spatula, push in from the sides. Cook for 7 – 8 minutes … Read more
Bring the stock to a simmer, keep hot. Heat 25g / 1 oz butter in a large pan, cook the onion until soft. Add the rice, stir until coated in the fat and beginning to make a slightly crackly sound, then add the wine; cooking until evaporated. Add the hot stock ladle by ladle, stirring, … Read more
Roll the fish so the thin ends are tucked underneath: you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted.) Place the baking sheet near the top of a preheated … Read more