Curried Scotch Eggs

Boil 4 of the eggs in a pan of simmering water with the bicarb of soda for 5 minutes. Place the eggs in a bowl of cold water to cool completely

While the eggs are cooling; mix together the sausage meat, mustard, chives, curry powder, coriander, chutney, chilli flakes and a twist of salt and pepper until well combined

Carefully peel the eggs and dry them off in some kitchen paper.

Set out three plates/bowls – one with the flour, the other with the beaten spare egg and the final one with breadcrumbs. Divide the sausage mixture into 4 and roll into balls

Take one at a time and flatten it in your hand. Place the egg in the middle and wrap the sausage meat around it, rubbing it to make sure it is sealed and smooth. Roll the egg first in the flour, then the egg and finally the breadcrumbs. Repeat the process with the other boiled eggs.

Fill a saucepan one thirds with oil and heat to a medium/high temperature, until a small piece of bread sizzles when you add it to the pan. Cook the eggs in batches (2 at a time) for 4 minutes, until golden and crispy. Remove and roll out on some kitchen paper to dry off.

When you’re ready to serve, slice in half and serve with some spicy rice, salad and a dollop of mango chutney.