The sun is shining! Make the most of it and get outta that dingy house. But not before you’ve made these…
What goes in
1 beaten egg
One packet of apple and sage sausages (or use sausage meat and mix with any spices you like)
Few tablespoons flour
1l oil for frying (sunflower or vegetable)
What to do
1. Turn the oven to 170°. Pour the oil into a deep pan and set to high heat. WARNING! Oil gets really hot. And burns. And catches fire. Keep a damp cloth nearby to throw over the pan in case the oil catches fire.
2. Put the 4 eggs in a pan filled with water, once it starts to boil time for 3 minutes and then move the eggs into a bowl of ice cold water. Peel the shells and leave the eggs in the cold water.
3. Squeeze the sausage meat out of the skin, and add any more herbs if you so wish. Pour some flour onto a sheet of cling film. Take a good handful of the sausage meat and roll it out onto the cling film. Place a peeled egg in the middle, and bring up the sides of the cling film to wrap the meat around the egg. It can be easier to use your fingers to pinch the meat together. Make sure the egg is totally covered!
4. Scatter a little more flour over the sausage-egg ball, then dip it into the beaten egg. Roll it around in the breadcrumbs making sure you get loads stuck all over the outside.
5. Lower the Scotch egg into the hot oil (NOT using your fingers) and deep fry for around 3 minutes, or until it turns a deep golden brown. Do the same with the other 3 eggs, then place all into the oven for 10 minutes.
6. Eat straight away, cold, or reheat in the oven.
Where to go
If you’re in Bristol, head to Leigh Woods. Just across the Clifton Suspension Bridge and turn right at the sign to North Somerset. Make your way through the woodland to the clearing that overlooks the bridge, and happily munch your Scotch eggs with this ridiculous view.