Our Scotch Egg recipe

Ingredients
· 6 eggs
· 750g pork or beef sausage meat
· 50g Dijon mustard
· 5g Chopped flat-leaf parsley
· 5g finely chopped chives
· Pinch of salt and pepper to taste

Pane
· 2 eggs beaten
· 100g plain flour seasoned
· 200g breadcrumbs

Method
· Boil the eggs for 5 minutes then refresh in ice-cold water to stop the cooking process. Set aside for about 20 minutes.

· Peel and dry the eggs — be very careful when doing this as they will be soft and fragile.

· In a large bowl, combine the sausage meat, mustard, herbs and seasoning.

· Divide the mixture into even portions, roll into balls and space out on a sheet of cling film. Lay another sheet on top. Flatten out into round patty shapes using a rolling pin until the patties are around 1cm in thickness Dust the boiled eggs with flour and place each onto a patty. Wrap the mix evenly around the egg so it is completely sealed. Place in the fridge for about 1 hour to set.

· Once set, roll in flour, then beaten egg, then breadcrumbs. Make sure the eggs are evenly coated, repeat the process if necessary but be careful not to make the breadcrumb coating too thick as this will detract from the taste.

· Preheat your deep fat fryer to 170°C. If the fryer is too hot the breadcrumb will burn before the sausage meat is cooked.

· Carefully lower the scotch eggs into the fryer and cook until golden and crisp. This should take about 5–6 minutes.

· Drain on kitchen paper and season with sea salt. Serve immediately.

Note there are many variations of scotch egg, depending on how adventurous you want to be.

Enjoy!