Masterclass Scotch eggs

Heat the oven to 140C/120C Fan/Gas 1. Whizz the bread in a food processor or blender to make crumbs. Spread them on a baking tray and put in the oven for 10 minutes. Leave to cool.

Meanwhile, heat a pan of water to a gentle boil. Add 4 of the eggs, bring back to the boil and simmer for 6 minutes. Pour out the hot water, and leave the pan under cold running water until the eggs are cool to the touch. Remove the shells.

Mix the sausage meat with the black pudding and thyme. Divide into 4 equal portions. Put each portion on a sheet of cling film, put another sheet on top, then use the palms of your hands to flatten the meat into 14cm rounds or patties.

Put the flour in a shallow dish and roll the peeled eggs in it. Put each egg on a pattie and wrap the meat around to cover. Press the edges down lightly to seal.

Lightly beat the remaining 2 eggs with the milk and put in a shallow dish. Put the crumbs in another dish. Coat the meat in the egg mixture then the crumbs. Chill for 30 minutes.

Heat the oil in a deep-fat fryer to 170C. Fry the Scotch eggs for about 10-12 minutes until crisp and golden. Put on a sheet of kitchen paper to drain off the oil.

Tips:
We’ve boiled the eggs for 6 minutes to get yolks with runny centres. If you prefer your yolks firmer, leave the eggs to simmer for an extra 3 minutes.

Drying out the breadcrumbs in the oven makes a crisper coating when you deep-fry your Scotch eggs. If you’re short of time, use ready-dried Asda Breadcrumbs.

Try replacing the black pudding with chopped chorizo or chopped herbs such as thyme or parsley, to add extra depth of flavour.

When deep-frying, test if the oil is hot enough by dropping in a small cube of bread. If it turns golden within 10 seconds, the oil is ready to use.