The Friday Food Club was started in 2009 by husband and wife team Lee & Fiona Behan who wanted to push the boundaries as to what was possible in the home kitchen. Lee – a classically trained chef – decided to take on the role of Head Chef whilst Fiona focused on Front of House.
Due to the success of the Friday Food Club, Lee & Fiona now host a series of one-off secret suppers across London with some of the capitals best chef’s & cooks and have turned their Friday Food Club brand from a Supperclub into London’s leading Pop Up restaurant.
Q. In three words, how would you describe a Scotch egg?
A. Eggy, meaty, goodness.
Q. Best served hot or cold?
A. If going for the hard-boiled picnic variety, then cold. If presented with the runny yolk version, then always hot.
Q. Served with or without condiments? If with, then which?
A. We love the posh spiced Scotch eggs we serve with a green pea paste & chilli tomato chutney and chilled curry sauce. Personally, I think all Scotch eggs should be served with curry sauce.
Q. Your spiced duck Scotch egg with tomato chutney and chilled curry sauce was one of the most adventurous and well-executed variations on the Scotch egg that I’ve tried. How did you come up with the recipe and the idea for a chilled curry sauce?
A. I’ve always loved ham, egg and chips, and with peas and tomato ketchup it’s great. I also love curry sauce with chips. So I thought why not try and combine the lot in an attractive version of the classic Scotch egg.
Q. Apart from the spiced duck, are there any other variations on the Scotch egg you’ve attempted to create? Is it true you developed one for vegetarians?
A. I’d been working on replacing the sausage meat for a pea crust for a dinner Gizzi Erksine and I are doing at Sadie Frost’s house for world Hepatitis C Day, but after meeting for a quick drink before heading to Sadie’s to discuss the menu, Gizzi and I came up with the idea to do a Bombay Potato Scotch egg (Sadie is a vegetarian). So that was the birth of the Veggie version.
Q. In your opinion, where serves the best Scotch egg?
A. My friend Anna Hansen (Head Chef at The Modern Pantry) does a fantastic Chorizo Scotch Quails egg – very moreish!
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