Scotch Egg

The Scotch Egg is the iconic dish of British picnics and pubs: a soft egg in a spiced meat coat, in a crisp crumb.

1. Put four eggs on in cold water and cook them for exactly 6.5 minutes – the yolk should stay soft.

2. Put them straight into iced water, then peel them carefully.

3. Mix the minced pork with the finely chopped sage, salt and pepper.

4. Divide the meat into four, flatten each portion in your palm, and wrap an egg into each – enclosing it completely.

5. Roll them in flour, in beaten egg, then in breadcrumbs.

6. In plenty of 170 °C oil fry them golden brown in 7-8 minutes, then drain them on kitchen paper.

Tip: The soft-yolk version is the real thing – if you hard-boil the egg, it loses the point of the dish. It is excellent cold too.