Ingredients

Ingredients For the pies

• 25g/1oz dried porcini mushrooms

• 4 tbsp olive oil

• 1 red onion, peeled, finely chopped

• 1 carrot, peeled, finely chopped

• 10g/¼oz fennel seeds

• 1 bay leaf

• sea salt and freshly ground black pepper

• 1kg/2lb 4oz pork cheeks, trimmed of skin, sinew and excess fat

• 250ml/9oz dark ale

• 250ml/9oz red wine

• 500ml/18fl oz beef stock

• 125ml/4fl oz port

• 1 bunch fresh sage, leaves only, shredded

• 1 loaf white bread, crusts cut off

• 150g/5½oz clarified butter

• 4 slices pancetta, each 3mm/â…›in thick

For the mash

• 250g/9oz large, waxy potatoes

• 165g/5¾oz shelled, roasted chestnuts

• 500ml/18fl oz milk

• 2 tbsp whisky

• 250ml/9fl oz chicken stock

• 100g/3½oz butter

• 150ml/5fl oz double cream

• sea salt and freshly ground white pepper

• freshly grated nutmeg, to taste

• 1 tsp methylcellulose powder (this must be a variety that gells at high temperatures)

For the Scotch eggs

• 4 free-range eggs

• ½ onion, peeled and chopped

• 2 tsp truffle oil

• fine salt

• 400ml/14fl oz semi-skimmed milk

• 45g/1¾oz methylcellulose powder

• 375ml/12½fl oz mirin

• 1 free-range egg, yolk only

• 2 tbsp mustard powder

• 2 tsp wasabi powder

• 15g/½oz alginate powder

• 400ml/14fl oz low-calcium water

• 25g/1oz food-grade calcium chloride

• 200g/7oz Serrano ham, thinly sliced

• 1 free-range egg, lightly beaten

• 25g/1oz plain flour

• 200g/7oz panko breadcrumbs

• rapeseed oil, for deep frying

For the pub atmosphere

• 250ml/9fl oz dark ale

• 125ml/4fl oz red wine

• 125ml/4fl oz Highland or Islay whisky

• 125ml/4fl oz lager

• 125ml/4fl oz cider

• 125ml/4fl oz brewed lapsang souchong tea

• 10 drops cedarwood essence

• 5 drops yarrow essence

• 3 drops clove bud essence

• 5 drops oak essence

• 5 drops pine essence

• 500g/1lb 2oz dry ice

Description

Pub Grub Like You've Never Seen It Before. Molecular Gastronomy Tricks Turn Traditional Favourites Into Something A World Away From The Local Boozer.

View Full Recipe