Scotch egg

1 HOUR | SERVES 4 | A LITTLE EFFORT

sausagemeat 160g, crumbled white pudding 160g, crumbled rosemary 2 sprigs, leaves picked and finely chopped eggs 5 medium, room temperature semi-skimmed milk 50ml plain flour 50g, seasoned panko breadcrumbs 100g vegetable oil for frying CAPER MAYO mayonnaise 4 tbsp capers 1 tbsp, rinsed and chopped flat-leaf parsley chopped to make 1 tbsp lemon juice a squeeze • In a bowl mix the sausagemeat, white pudding and rosemary and season well with salt and white pepper. Mould into 80g balls and chill. • Bring a large pan of water to the boil. Carefully lower in 4 of the eggs and cook for 6 minutes. Put straight into a bowl of iced water. Once completely cool, peel. • Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls. • Flatten a ball of sausagemeat in the palm of your hand and wrap around an egg, making sure the egg is completely enclosed. • Dip the sausage-wrapped egg first in the flour, dust off any excess, roll in the egg mixture and finally into the breadcrumbs. • Mix the caper mayo ingredients together and season. • Heat the oven to 180C/fan 160C/gas 4. Fill a pan no more than 1/3 full with vegetable oil and heat to 180C over a medium heat, or until a cube of bread browns in 30 seconds. Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper. • Put the eggs onto a baking tray and bake in the oven for 5 minutes. Rest for 1 minute before serving with the caper mayo. PER SERVING 856 KCALS | FAT 64.3G | SATURATES 8.1G CARBS 46.2G | SUGARS 3G | FIBRE 2.5G | PROTEIN 21.8G SALT 2.3G