Picnic recipe: Scotch egg

INGREDIENTS

4 Clarence Court eggs
300g pork sausage meat
1/4 bunch fresh sage, finely chopped
75g onion, finely diced
10g onion powder
Salt and ground white pepper

To coat the eggs

150g flour
4 whole eggs, beaten
100g Panko breadcrumbs

To garnish
Vegetable piccalilli
8 deep fried sage leaves

METHOD

1. Boil 4 Clarence Court eggs for 6 minutes until soft boiled, then place in ice cold water for 20 seconds and peel off the shell.
2. Add a little cooking oil to a pan and sweat the onion until translucent, then add the chopped sage and onion powder.
3. Place in a bowl and leave to chill.
4. Once chilled, mix with the pork sausage meat, seasoning with salt and pepper.
5. Weigh out 65-75g balls of sausage meat mix, then wrap each ball around the cooked, peeled eggs.
6. Place in the fridge to firm up.
7. Coat each egg by firstly dipping in flour, then beaten eggs and finally breadcrumbs.
8. Place back in the fridge to firm up before cooking.
9. Fry in a deep fat fryer for 4 and a half minutes at 160 degrees.
10. Drain on kitchen paper, cut in half and serve with piccalilli and deep fried sage leaves.
11. Season the runny yolk with sea salt.
12. Pack them neatly and enjoy al fresco!