First things first. The little lady and I hard boiled some eggs and placed them into cold water to cool them down. We actually only made 4 Scotch Eggs today, the other two were for snacking on, whilst we cooked.

I blitzed up three slices of bread in the food processor and chucked them into a bowl. If you don't have a blitzer, you can chuck the bread in a freezer bag and crunch and break it up to the get the same result, or alternatively, you could just buy ready crumbed breadcrumbs. I then beat one of the spare eggs in a small bowl.

After splitting the sausage meat into 4 equal parts, I proceeded to wrap each part around the pealed hard boiled eggs.

I put a large amount of oil in my wok and heated it up and then simple dipped the sausage meat covered egg, firstly into the egg, then into to breadcrumbs (making sure you cover the whole egg) and finally into the oil to cook for a few minutes until they turned a golden brown colour.

The outcome? They were a lot bigger than shop bought ones, a lot nicer too. Plus I knew everything that had gone into them too. Oh and the kids loved them. We have made several batches since. If you want to serve straight away as part of a meal, boil the eggs for less time. This way, when you cut into it, the yolk is still runny and it oozes out (and you get to feel all Masterchefy).