Once eggs have cooled, peel carefully and set aside.

Meanwhile, prep your assembling station. Fill a bowl with warm water, add beaten eggs to another bowl, add flour to another bowl and crush ready salted crisps in bag with a rolling pin (open the bag slightly so it doesn’t burst when you hit it) and put them on a plate.

To make a scotch egg, wet your hands with warm water and take a 1/5 of the sausagemeat (approx. 90g) and flatten it out to the size of your palm. Add the egg to the middle and carefully fold the sausagemeat around the egg. Make sure the entirely egg is covered, but be gentle.

Once all the eggs are covered, chill in the fridge for 10 minutes to firm them up.

Remove from fridge, and take one egg at a time and roll in a light coating of flour, then roll in the egg mixture and finally coat in the crushed crisps.

When ready to cook, bring a pan of oil to approx. 180ºC temperature. Fry your scotch eggs in batches for three and a half minutes, using a metal slotted spoon. Remove from pan, and place on a baking tray. Once they’re all fried, place tray in oven and cook for a further four minutes.

Once time is up, remove from the oven and slice each scotch egg in half, and serve immediately, with a little bit of piccalilli.