Easy scotch eggs

• large eggs↗5
• good-quality pork sausage↗300g g

  skinned

• black peppercorns↗1 tsp tsp

  crushed

• cooked ham↗140g g

  shredded

• sage, apple & onion stuffing mix↗25g g
• chopped sage1 tsp tsp
• chopped thyme1 tsp tsp
• chopped parsley1 tsp tsp
• plain flour↗100g g

  seasoned, plus extra for dusting

• dried breadcrumbs↗100g g
• sunflower oil↗

  for frying

• piccalilli

  to serve

Step-by-step instructions

1. 1

   Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

2. 2

   Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.

3. 3

   Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

4. 4

   To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.