Ingredients

• 6 free-range eggs
• 400g/14oz good-quality Lincolnshire sausages
• skins discarded
• 50g/1¾oz plain flour
• seasoned with salt and freshly ground black pepper
• 100g/3½oz fresh breadcrumbs
• 1 large sweet potato
• peeled and finely sliced on a mandoline
• 2 medium potatoes
• peeled and finely sliced on a mandoline
• 2 raw beetroot
• finely sliced on a mandoline
• 2 carrots
• finely sliced on a mandoline
• salt and freshly ground black pepper
• 1 jar ready-made piccalilli
• to serve

Directions

• Boil four of the eggs in a pan until soft-boiled (about 5 minutes). Drain the eggs and transfer to a bowl of iced water. Set aside for 10 minutes
• or until cold
• then drain and peel.
• Roll the sausage meat into a ball
• then divide into four equal portions. Wrap one portion of sausage meat around each soft-boiled egg
• covering each egg completely.
• Sprinkle the seasoned flour onto a plate. Beat the remaining twi eggs in a bowl. Sprinkle the breadcrumbs onto another plate. Dust each Scotch egg first in the flour
• then dip into the egg
• then roll in the breadcrumbs until completely coated. Cover and chill in the fridge for 30 minutes. (Reshape just before frying.)
• Heat a deep-fat fryer to 160C/320F. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the Scotch eggs into the hot oil and fry for 7-8 minutes
• or until the coating is golden-brown and the meat is cooked through. Remove from the oil using a slotted spoon
• then set aside to drain on kitchen paper. Keep warm.
• Carefully lower the sliced vegetables into the hot oil in batches and fry for 2-3 minutes
• or until crisp and golden-brown. Remove from the oil using a slotted spoon
• then set aside to drain on kitchen paper. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• cut each Scotch egg in half and serve with a handful of vegetable crisps and a dollop of piccalilli.