Baked Chorizo Scotch Egg

Put 4 of the eggs in a medium pan, completely covering with cold water. Bring to the boil and time the eggs for 5 minutes, from when the water begins to boil.

Once the 5 minutes are up, remove from the boiling water and run under cold water continuously for 10 minutes. Peel the shells from the eggs and pat dry with kitchen paper.

Skin the chorizo sausages and place the meat into a large bowl, add in the thyme, parmesan cheese and season with salt and pepper. Mix together with your hands.

Divide the meat mixture into 4 even amounts and flatten into ovals approx. 12cmx7cm, similar to the shape of the palm of your hand.

Cup the circle in your hand, then place the egg in the centre and carefully use your other hands to shape the meat mix around the egg until it is completely covered. It is important to seal the meat mixture well.

You can roll the egg until it forms a neat circular shape, then put aside and repeat with the remaining eggs.

Next place the breadcrumbs and flour onto two separate plates. Beat the remaining egg in a bowl.

Dip each egg in the flour, followed by the beaten egg and then roll in the breadcrumbs, ensuring a good even coating.

Place your scotch eggs on a baking tray lined with parchment paper, then place in the fridge to chill for 25-30 minutes. Preheat the oven to 190°C (170°c fan, gas mark 5)

In a frying pan, heat a couple of tablespoons of oil, then fry 2 of the scotch eggs for 2 minutes. Ensure that they are fully coated in the oil and are turned frequently for an even bake. Remove these eggs and replace with the remaining 2 and repeat the process.

Bake the eggs in the oven for 10 minutes. Allow to cool for a few minutes before serving.

Alternatively, allow to cool fully and chill in the fridge ready for your picnic.