Scotch Eggs

[Starters]

340g/12oz sausagemeat

salt and freshly ground black pepper

4 hardboiled eggs, shelled

seasoned plain flour

oil for frying

beaten egg

2 tablespoons dried white breadcrumbs

1.      Season the sausagemeat with salt and pepper and into 4 equal pieces.

2.      Roll the eggs in seasoned flour. Dip your hands in a little water and mould the sausagemeat around the eggs, making sure they are completely covered.

3.      Place at least 3.5cm/1½in of oil in a fryer an begin to heat it slowly.

4.      Dip the eggs in the seasoned flour, brush with beaten egg and coat with breadcrumbs.

5.    Place them in the fryer basket and when the oil is hot enough to sizzle when a breadcrumb is added, put the eggs in and fry for about 12 minutes. Drain well on kitchen paper before serving.