SCOTCH eggs

Takes 45min, plus cooling makes 6 450g sausagemeat 1⁄2 bunch spring onions, chopped Zest of 1 lemon Bunch of lemon thyme, leaves picked 7 eggs Flour for dusting 75g breadcrumbs Vegetable oil for frying

1 Combine the sausagemeat in a bowl with the spring onions, lemon zest and lemon thyme leaves until well mixed.

2 Hard boil 6 of the eggs, then leave to cool. Peel away the shell and lightly coat them in flour, dusting off the excess, then dip each one into the beaten 7th egg. Wrap an equal amount of sausagemeat around each boiled egg, sealing and smoothing it by rolling it in your hands.

3 Roll each ball in a little flour, then dip into the beaten egg again and finally roll in the breadcrumbs. Heat the oil in a deep pan and fry the Scotch eggs in batches for around 10min until golden and the sausagemeat is cooked through.

4 Remove from the pan and leave to cool on kitchen paper. Serve with a dollop of chutney on the side.