Crispy poached egg with chorizo jam and raw scallops

by Robert Thompson
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Ingredients

Delicatessen

Oils & Vinegars

  • 350g of pomace oil, or another neutral oil
  • 250g of chorizo oil
  • 50ml of white wine vinegar
  • vegetable oil, for deep frying

Store Cupboard

Speciality Ingredients

  • 50g of glucose syrup

Fish & Shellfish

Fruit & Vegetables

Salad & Fresh Herbs

  • dill