Special scotch eggs

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. Drop into ice-cold water and peel. Leave the eggs in the water to prevent them oxidising and getting a dark ring round the yolk.

Mix the sausagemeat with the herbs and work well. Divide into 6 balls and flatten with your hands to create a round to wrap your egg in. Moisten your hands with some water to prevent the mixture sticking to them.

Take a peeled, dried egg and lightly flour it. Gently fold the sausage meat around it making sure all the gaps are sealed and the covering is as even as possible. Repeat for each egg.

Beat two eggs in a shallow bowl or plate. Put flour in a second plate and breadcrumbs on a third. Roll each sausage coated egg in flour, then egg and finally in breadcrumbs. You can prepare these in advance and keep them in the fridge overnight.

To cook the scotch eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until some 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 before serving.