We ♥ Scotch eggs

WITH HERBY SAUSAGEMEAT AND WARM, SOFT CENTRES, HOMEMADE SCOTCH EGGS ARE WORTH THE EFFORT. YEO VALLEY HAS THE RECIPE

Herby Scotch eggs with sage and lemon

A picnic favourite, Scotch eggs originated as a meal for travellers, a onestop parcelled feast in a super crunchy breadcrumb coating. Served warm, however, they transform into a delicious starter you’d be proud to serve guests. Follow our recipe and your Scotch eggs will have a satisfyingly soft middle and a wholesome wrapping. They’re a great favourite in our canteen at Yeo Valley HQ!

Makes 8

8 large free range eggs 30g Yeo Valley butter 100g finely chopped shallot or onion Finely grated zest of 2 small lemons ½ tsp ground mace 2 tbsp chopped fresh sage 700g good pork sausagemeat Sunflower oil, for deep frying

for the breadcrumb coating

50g plain flour, plus extra for dusting 3 large free range eggs, beaten 150g fresh white breadcrumbs or panko crumbs

1 Lower the eggs into a pan of boiling water and cook for exactly 7 minutes. Remove from the pan and plunge into cold water to stop them cooking, then peel.

2 Melt the butter in a medium-sized frying pan, add the shallot or onion and fry gently for 5–6 mins until soft but not browned. Tip into a bowl and leave to cool.

3 Once cool, add the lemon zest, mace, sage, sausagemeat and some salt and pepper, and mix together well. Divide into 8 equal pieces and roll each piece into a ball, using lightly floured hands.

4 Lay a large sheet of cling film on the work surface and lightly dust it with flour. Lay a ball of the sausage meat on top, lightly dust with flour then cover with more cling film and roll out into a disc approx 14cm across. Wrap the sausagemeat around the egg and press the edges to seal, making sure that there are no gaps and cracks. Chill in the fridge for at least 15 mins. Repeat process for the rest of the eggs.

5 Meanwhile, heat some oil in a deep fat fryer or large saucepan to 180C. Set out your coatings in plates or wide bowls: flour, beaten eggs, crumbs. Roll the chilled eggs first in the flour, knock off the excess then coat in the beaten egg and finally the breadcrumbs, pressing them on to give a good coating.

6 Deep fry for 8–9 mins until crisp, richly golden and cooked through. Drain briefly on kitchen paper and serve hot with a crisp mixed salad.

Find more recipes from Yeo Valley at yeovalley. co.uk/recipes or try our canteen for yourself.