Handmade scotch eggs
TAKES 45mins SERVES 6
7 eggs (1 beaten) 400g pork sausage meat 2tbsp plain flour Salt and freshly ground black pepper 8tbsp breadcrumbs Vegetable oil (for deep frying) Watercress or parsely (to garnish)
add 6 eggs to a small pan of water, bring to the boil and then simmer for 6 mins. rinse them with cold water and peel while still hot. Cool in cold water. Divide the sausage meat into six equal pieces and pat into rounds. Sprinkle flour on a plate, season, then dip each egg in the flour and cover with sausage meat. Flour again, dip in a beaten egg and roll in the breadcrumbs. Heat the vegetable oil in a deep pan until it reaches 180°C on a sugar thermometer, or until a breadcrumb sizzles and turns brown when dropped in the oil. Cook two eggs at a time for 6-8 mins until golden brown. Wait for the oil to reheat before cooking the next batch of eggs. Drain with a slotted spoon onto a paper towel. Cut into halves and serve with watercress or parsley to garnish.
Use a tablecloth rather than a blanket on a sandy beach as it’s easier to shake out afterwards