This is how Scotch Eggs should be

Instructions

Make sure the eggs are at room temperature. Bring a large pan of water to the boil, lower in four eggs, then simmer for seven minutes. Transfer the pan to the sink and run the cold tap into the pan to stop the cooking. When the eggs are cool enough to handle, peel them.

Meanwhile, add the sage, mace and cayenne to the sausagemeat, along with plenty of salt and pepper, and mix well with your hands. Divide the meat into eight equal pieces and shape each piece into a flat patty.

Take two patties of sausagemeat and use to encase one egg, moulding the meat smoothly around the egg and making sure it’s completely sealed. Repeat with all the others.

Pour groundnut oil into a deep fat fryer or deep, heavy-based pan to a depth of at least 7cm and bring up to 170C, or until a cube of white bread dropped in turns light golden brown in about one minute.

Meanwhile, spread the flour on a plate, beat the final egg and put in a shallow dish, and spread the breadcrumbs on another plate.

When the oil is up to temperature, dust each sausagemeat-encased egg in a little flour, then dip it in beaten egg, then roll in breadcrumbs. Lower into the hot oil and fry for 8-10 minutes, turning them over in the oil from time to time, until deep golden brown all over. Drain on kitchen paper and serve hot, for once. Or cold, later. My favourite accompaniment is creamed spinach.