Chorizo Scotch Eggs Recipe

Instructions

Preheat the oven to 200C/400F

Place the eggs in a pan and cover with cold water. Place on the hob and heat on a high heat. Bring to the boil, then turn the heat to low and simmer for exactly 6 minutes.

Turn off the heat and immediately drain the water off the eggs and place the eggs in a bowl of cold water with ice (this will help when peeling the eggs). Leave for 2-3 minutes, then very carefully roll the eggs on the work surface to crack, and peel off the shell. Put to one side.

Remove the skins from the sausages and divide the sausage meat into five equal piles. Roll four of the piles into balls (the remaining pile is your 'spare meat') and then flatten into discs. Carefully place an egg into the centre of one of the discs and close the sausage meat around the egg. Use a little of the meat from the 'spare meat' pile to fill any holes until you have the egg completely covered. Repeat with the remaining 3 eggs, using the 'spare meat' where necessary. Place the balls on a plate and refrigerate for 30 minutes.

Meanwhile, pre-heat your deep fat fryer (or heat the oil in a large pan for frying the eggs -if you're using a pan, the pan will need to be large and half full of oil).

Slice the potatoes into wedges (no need to remove the skin) and place on a baking tray. Drizzle with the oil and sprinkle on the smoked paprika, cumin, salt and pepper. Use your hands to toss everything together, then place in the oven for 25-30 minutes, turning once until golden brown.

Now it's time to make the coating for the Scotch eggs. Place the flour in a bowl, the whisked egg in another bowl and the panko in a third bowl. Add the salt, pepper and smoked paprika to the panko and stir together.

Take the sausage balls out of the fridge and roll first in the flour, then the egg and finely in the breadcrumbs.

When the oil is hot enough (if you place a few panko breadcrumbs in the oil and they sizzle and rise to the top straightaway, it's hot enough) cook the eggs, two-at-a-time in the deep fryer for 5-7 minutes until golden brown. Remove from the oil and drain on kitchen paper.

Mix together the salad ingredients and divide between four plates or bowls (save a few chunks of manchego and a few shallot rings for sprinkling on top of the potato wedges). Mix together the salad dressing, and drizzle on top of the salad.

Once cooked, take the potato wedges out of the oven and divide between the two plates.

Slice the Scotch eggs in half and place on top of the salad. Sprinkle on the reserved manchego and shallot rings. Serve immediately.

Lunch