Scotch eggs

Method

Bring six eggs to the boil in salted water and simmer for 5-6 minutes until the whites are just set but yolks remain soft, then plunge into cold water and peel carefully. Mix the sausage meat with salt, pepper, and chopped fresh sage until well combined. Divide the sausage meat into six portions and mould each around a peeled egg, ensuring it is evenly covered. Set up three bowls with flour, beaten egg, and breadcrumbs respectively, then coat each sausage-wrapped egg first in flour, then egg wash, and finally breadcrumbs. Heat oil to 180C in a deep pan and carefully lower the Scotch eggs into the hot oil, frying for 8-10 minutes until the coating is golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper before serving warm with mustard or piccalilli.