Ingredients

• 900g/2lb new potatoes
• 3 tbsp extra virgin olive oil
• plus extra for drizzling
• 2 tsp smoked paprika
• sea salt
• 1 tbsp red wine vinegar
• 1tsp Dijon mustard
• 1 garlic clove
• minced
• ½ red onion
• thinly sliced
• handful mint leaves
• torn
• 9 large free-range eggs
• 400g/14oz pork sausage meat
• 200g/7oz chorizo
• casing removed and roughly chopped
• 50g/1¾oz flour
• seasoned with salt and pepper
• 100g/3½oz dried breadcrumbs
• preferably panko breadcrumbs
• sunflower oil
• for deep-frying

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Put the potatoes on a large roasting tray
• drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden.
• For the scotch eggs
• put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled
• peel off the shells and set aside.
• Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes.
• Shape the meat around the boiled eggs
• dust in the flour. Beat the remaining egg
• dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray
• cover loosely with cling film and chill until needed.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended.
• Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper.
• For the dressing for the potatoes
• whisk together the 3 tablespoons of olive oil
• red wine vinegar
• Dijon mustard
• remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad.