Black pudding pheasant eggs? You'll be sure to be branded a creative whiz if you serve this unique collaboration of ingredients at the dinner table.

Smaller than hen’s eggs but almost as versatile, pheasant eggs, which are olive green and brown in colour, posses a deep yellow yolk – perfect for dunking your toast soliders in! Pheasant eggs have a rich flavour and the good news is they are great hard or soft boild and even better poached or fried! Why not give them a try?

Ingredients for this black pudding pheasant eggs recipe

This black pudding pheasant eggs recipe serves four

12 pheasant eggs
500g black pudding
150g panko breadcrumbs
50g flour
1 egg
Cornish sea salt
Milled black pepper

Method for this black pudding pheasant eggs recipe

Soft-boil the pheasant eggs for two to three minutes, then place in cold water and peel carefully.

Place the black pudding between two sheets of cling-film and roll out to an even thickness.

Wrap each egg with the rolled out black pudding and place into the flour.

Flour the eggs well and place into egg wash.

Remove from the egg wash and roll in the breadcrumbs until completely covered.

Deep-fry in hot oil until golden brown and serve with a little watercress mayonnaise.