By Sebastian Ives

If it's all you've ever known, if there is no comparable, then is it bad? In a post-apocalyptic world where would your moral compass sit?!

Wednesday, 10 May 2017

'Digit Dipper' - recipe

Sincere apologies to all for my criminal lack of content for the past couple of weeks! I've hit a bit of a wall, the pledges are still coming in but at a slower rate...that said I'm immensely confident that i'll get the high ticket pledge levels purchased in the coming weeks. I've also worked up a flyer to distribute to generate some more interest... Then we should be there, 100% funded and on to the next process of editing, typesetting, design and finally a published novel!! :-)

Anyway, as always I am extremely thankful to all my supporters and I would like to share a short update blog here thats just a little bit of fun!

Within Phase Lock there is a mention of a snack enjoyed in a bar by Bevan and his colleagues, I thought it would be cool to put together this mock recipe for said snack - do not try this at home kids! ;-)

Digit Dippers

Digit Dippers are everyone's favourite snack.

A pub grub staple they're perfect for grazing on with mates and are washed down nicely with a pint of Poli! I personally love little toes when they go all crispy by good fortune my usual dining partner is a fan of the thick meaty fingers.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 2


125g breadcrumbs
½ tsp spice powder (optional - suggest increasing to 1 tsp if intending to consume with Poli to compliment heat with refreshment)
salt and pepper, to taste
10 fingers and 10 toes (ensure digits are boned and nails removed - suggest a broad selection of sizes and widths)
50g plain flour
3 eggs, beaten
1 ½ tbsp gut fat melted 
½ tbsp gut fat chilled


Stoke your oven to a medium heat. smear the chilled gut fat all over two baking trays to prevent your Digit Dippers from sticking.

Mix the breadcrumbs, spice powder in a bowl. Season, to taste, with salt and pepper. Place the flour in another shallow bowl.

Dip the fingers and toes in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the coated digits on the greased baking tray. (The process is easier if you keep one hand (yours, not those you are cooking!) clean of egg for dipping the chicken in the flour and breadcrumbs.)

Drizzle the Digit Dippers all over with the melted gut fat.

Bake in the oven for 30-35 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over.

Serve the goujons with pulped tomato and blood relish and of course a pint of Poli! Enjoy! :-)

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