Scotch egg

Surely a picnic must-have, scotch eggs can be cut up and shared or simply nibbled at on the hoof

Makes 5

7 eggs (2 for coating)

6 good quality sausages

½ small bunch sage, chopped ½ small bunch parsley, chopped Black pepper

½ tsp freshly grated nutmeg 1 tbsp wholegrain mustard

100g plain flour

100g dried breadcrumbs

1ltr sunflower oil

1 Boil a kettle, and fill a large saucepan with the water. Return to a boil and add 5 of the eggs to the pan. Cook for 7 mins then transfer to a bowl of cold water. Once cool, peel and set aside.

2 Remove the sausage meat from the skins and place in a large bowl. Add sage, parsley, pepper, nutmeg and mustard and mix with a fork to combine. Divide mixture into 5 balls.

3 Prepare four plates, one with the flour, one with the remaining 2 eggs, beaten, one with the breadcrumbs and the last to place the scotch eggs. Roll the eggs in the flour, then flour your hands and take one of the sausage balls and flatten it in the palm of your hand into a large oval. Place a floured egg in the centre and coax the sausage mixture around the egg. Once covered, roll in the flour, then the beaten egg and finally in the breadcrumbs. Set aside and repeat.

4 In a deep frying pan or wok, add the oil and heat to 150C – if you don’t have a thermometer, drop in a piece of raw potato – if it sizzles and browns, the oil is ready. Depending on how big your pan is, add all the eggs or cook them in batches. Lower them in carefully and cook for 8 mins, turning every few minutes to ensure they cook evenly. Once golden, remove with a slotted spoon and drain on kitchen paper.

Cook’s note: Allow the scotch eggs to cool before packing up for your picnic. Or make them the day before and keep refrigerated. Serve with chutney, or just munch as you walk. »