My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe. They’ve been called ‘yummo’ by John Torode, ‘delightful’ by Thomasina Miers and ‘banging’ by my very honest flatmates/ food guinea pigs. But behold… they have transformed again, into Scotch Eggs, with a hidden runny yolk inside! Beth’s Swansea Scotch Eggs Makes 5 large scotch eggs 7 medium eggs 1 leek 5 sage leaves a small bunch of parsley a small bunch of thyme 400g black pudding chubb 1½ tsp English mustard 200g extra mature cheese, grated ½ loaf of white bread (nothing fancy) Salt and pepper 4 heaped tbsp flour oil, for deep frying Take two eggs, separate and keep the yolks and whites together. Add the yolks to a mixing bowl, and the whites to a deep baking dish for dredging later. Cut the leek lengthways three times then very finely slice. Add to …