8 large free-range eggs
800 g quality sausage meat/pork mince
1 small red onion, finely chopped
1 small bunch fresh parsley,  finely chopped
1/4 fresh nutmeg
1 tablespoon English mustard
To pané: plain flour, 2 beaten eggs, 150 g good-quality white breadcrumbs
2 litres vegetable oil

Pop your oil in a high sided pan or prep a deep fat fryer. You want your oil to be at about 150ºC. 

Boil your eggs for 4 minutes and transfer to a bowl of cold water. Once cooled, carefully peel them. They'll still be wonderfully soft in the centre. 

Put the sausage meat into a bowl with the herbs, parsley, nutmeg, onion, mustard and a very generous pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

To make the Scotch eggs, flatten one of the sausage balls into an oval-shaped pattie in the palm of your hand. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Next up you need to pané your Scotch eggs. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into a beaten egg, followed by the breadcrumbs. 

Line a baking tray with kitchen roll, in preparation and then LET'S GET COOKING! If you have a cooking thermometer it’s a good idea to use it. Carefully lower the eggs, one at a time, into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on the kitchen paper. (If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)

Done and dusted!