Scotch Egg

1. Boil four eggs from cold for exactly 6.5 minutes – the yolks should stay soft.

2. Plunge straight into iced water, then peel them carefully.

3. Mix the minced pork with the finely chopped sage, salt and pepper.

4. Divide the meat into four, flatten each piece in your palm and wrap it completely around an egg, sealing all round.

5. Coat in flour, then beaten egg, then breadcrumbs.

6. Deep-fry in 170°C oil for 7-8 minutes until golden brown, then drain on kitchen paper.

Tip: An icon of British picnics and pubs. The soft-yolk version is the real thing – hard-boil the egg and you lose the whole point. Excellent cold too.