Jumbo scotch eggs

Serves 2 (makes 2) Ready in 40 mins 2 medium eggs* 2 shallots, finely chopped 4 back bacon rashers, all visible fat removed, roughly chopped 4 Slimming World Syn-free Pork Sausages, thawed 2tbsp chopped fresh parsley 1tsp chopped fresh sage ½ cucumber, peeled into ribbons with a peeler, to serve Salad, to serve

1 Preheat your oven to 180°C/fan 160°C/ gas 4. Put the eggs into a saucepan of boiling water over a high heat and cook for 9 mins. Drain, cover with cold water and leave to cool, then peel and set aside.

2 Meanwhile, put the shallots and 1tbsp water in a small saucepan over a medium heat. Cover and cook for 5 mins, or until soft. Uncover and continue to cook until all the water is gone; leave to cool.

3 While the shallots are cooking, put the bacon in a small food processor and process until finely chopped, using the pulse button. Tip the mixture into a bowl. Remove and discard the skins from the sausages and add the sausage meat to the bacon, along with the parsley, sage, cooked shallots and some seasoning. Mix well with your hands.

4 Divide the sausage meat mixture in half and roll into two balls. Lay a ball of the sausage meat on a sheet of cling film, lay another sheet of cling film on top and roll out into a disc about 16cm across. Discard the cling film and wrap the sausage meat discs around the eggs, pressing and smoothing the edges together until the eggs are completely wrapped.

5 Line a small baking tray with non-stick baking paper. Put the Scotch eggs on the tray and bake for 20 mins, or until lightly golden and cooked through. Leave the eggs to cool, then cover and chill (they’ll keep for two days in the fridge). On the day you want to eat, pack into lunchboxes with the cucumber ribbons and serve with salad.