Scotch eggs

Ingredients

• 6eggs, for the centers
• 1 1/3 lbsausagemeat, or sausages with the skins slipped off
• 1/4 ozfresh sage, finely chopped
• 1 tbspwholegrain mustard
• 2 3/4 ozall-purpose flour, for coating
• 2eggs, beaten, for coating
• 5 1/4 ozpanko breadcrumbs
• 1 quartvegetable oil, for deep frying
• 1 1/2 tspsea salt
• 1 tspblack pepper

Method

1. 1

   Lower the six eggs into boiling water, cook for exactly six minutes, then lift them into a bowl of iced water and leave until stone cold before peeling.

2. 2

   Mix the sausagemeat with the sage, mustard, salt and pepper, then divide it into six and flatten each piece between two sheets of plastic wrap.

3. 3

   Sit a peeled egg on each disc, bring the meat up around it and seal the join, smoothing until there is no seam and the covering is even.

4. 4

   Roll each one in flour, then beaten egg, then panko, and chill for half an hour. Heat the oil to 350°F and fry, turning, until deep golden and the meat is cooked through.