Scotch eggs

Method

• 1
  Place 6 eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat and simmer for 6 mins. Plunge eggs into a bowl of iced water. Set aside to cool, then peel.
• 2
  Using wet hands, shape the sausage meat into six 12cm oval patties.
• 3
  Add oil to a small saucepan to a depth of 7cm. Heat to 170C over high heat (when oil is ready a cube of bread will turn golden brown in 20 secs).
• 4
  Place flour and breadcrumbs in 2 separate plates. Lightly beat remaining egg in a bowl. Coat boiled eggs in a little flour, then wrap patty around egg to enclose, smoothing the surface. Coat in flour, then in egg, then breadcrumbs. Carefully cook scotch eggs, in 3 batches, for 5-7 mins or until golden and sausage meat is cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Serve with tomato chutney.