Apple and black pudding scotch eggs recipe

1. Put 6 eggs in 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 the pork mince, black pudding, apple, parsley and sage in 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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