Apple and black pudding scotch eggs recipe

Method

1. Put 6eggsin a large pan of cold water and bring to the boil. Simmer for 2-3 minutes, then drain and cool under cold, running water. When cool enough to handle, shell the eggs.
2. Meanwhile, combine theporkmince, black pudding, apple, parsley andsagein a large bowl; mix. Season the mixture well and divide into 6 patties.
3. Flatten the patties and wrap one around each egg, moulding the mixture with your fingers until the egg is completely covered.
4. Beat the remaining eggs in a bowl. Put the flour and breadcrumbs into another two separate bowls. One at a time, dip each egg in the flour, followed by the egg and then in the breadcrumbs, turning to coat.
5. In a deep pan, heat the oil to 170°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 seconds, the oil is hot enough. Cook the eggs in batches (scooping out any burnt breadcrumbs floating in the oil in between) for 6 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper; leave to cool. Transport the eggs to your picnic in a lidded container.

• Tip: To make a dip for the Scotch eggs, combine 1 tbsp creamed hot horseradish with 125g (4oz) each of cream cheese and double cream. Finish with a squeeze of lemon.

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• If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.