Salted Toffee Pea Soup with Crispy Spiced Dahl Scotch Egg
BY SIMON HULSTONE - Simon Hulstone loves Scotch eggs in any style, and especially with curry. Experience his take on the dish with a perfect runny centre and surrounded by lentil dahl. Served with toffee pea soup and a drizzle of curry oil.
Milk, wheat (gluten), egg, mustard, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.