A taste of Argyll from Katherine and Ross

Katherine MacKenzie of Taste of Argyll Kitchen on Argyll Street, Oban.

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This week’s recipe comes courtesy of Katherine MacKenzie and her partner Ross Higgins of Taste of Argyll Kitchen who, despite having to lock down just two weeks after opening, are keeping themselves busy providing home-produced, home-cooked cuisine to the masses.

Having already established a Taste of Argyll shop and outside catering business, as well as running the family farm at Duntarrin, Katherine MacKenzie and her partner Ross Higgins have branched out yet again to open a new cafe on, where else but, Argyll Street.

During lockdown the couple have been busy making up munchi boxes and mouthwatering curries using locally-sourced produce.

Katherine thought her Scotch Egg recipe would be helpful for people to make themselves during lockdown. It’s quick, easy and totally yummy!

Interesting fact: This deep fried snack is called a Scotch Egg because the traditional process of mincing the meat to go around the egg is known as scotching.

Ingredients (makes one egg)

•Three Duntarrin pork sausages with the skin off

•Two Duntarrin free range eggs

•Handful of golden crumbs

•Handful of flour

•Cling film or foil paper


Boil one of the eggs and set aside.

Lay out cling film or foil paper on flat surface.

Use meat from three sausages and firm together in a ball. Place on film and flatten.

Place boiled egg on flattened sausage and wrap around egg.

Roll in flour and then dip in beaten egg and finally roll in the crumbs.

Cook until golden brown in deep fat fryer at 140° or oven at 180°/ Gas mark 4 for an average of 25 minutes.


Can use haggis or black pudding or any sausages but they must have skin taken off. You can use any eggs you have, Panko breadcrumbs or make your own from bread.