Emu Egg Fondue

20 Minutes prep, 50 Minutes cook

Serves 8

Ingredients

300g new potatoes

Olive or rapeseed oil

1 tsp sweet smoked paprika

Sea salt flakes

Freshly ground black pepper

1 Clarence Court Emu Egg

4 chorizo, kielbasa or smoked sausages

5 large sweet dill pickles

10g fresh flat leaf parsley, leaves picked and chopped

1 fresh baguette

Method

Put a large pan of water on to boil. Preheat the oven 200°C/Fan 180°C/Gas 6. Cut the potatoes in half and cook for around 10 minutes or until just cooked. Drain the potatoes and place in a medium-sized roasting tin. Drizzle with a little oil, scatter over the paprika and season with salt and pepper. Place the potatoes in the oven and roast for around 30-40 minutes until golden and roasted.

Gently lower the egg into the pan and boil for 25 minutes for a soft yolk. Meanwhile, slice the sausage and pan fry until golden and crisp. Slice the gherkin and baguette. Once the egg is cooked place on mug or cup to steady it. Carefully break the top of the egg with a spoon. Carefully peel away more of the shell and slice the top off.

Once roasted, scatter the parsley over the potatoes. Arrange on a platter along with the sausage, pickles and bread – dip and enjoy!