In theory, Scotch eggs should be an amazing snack; an egg wrapped in sausage meat, rolled in breadcrumbs and deep fried. However, for quite some time, this king of snacks has consisted of bright orange soft breadcrumbs, around cardboard like sausage meat, with an egg which has been boiled for what tastes like days.

Anyway, there has been considerable clamour around freshly made Scotch Eggs in London over the last year or so, with many varieties popping up on pub menus or via street food vendors.  This, I am very happy about.

So, what with all this clamour, I decided to put those memories far behind me and make some for myself. The king is dead; Long live the King!

I used Heston Blumenthal’s recipe, halving the amounts to make 4, but Felicity Cloake has also now written a ‘How to make a perfect...’ which looks equally good. Heston’s recipe did work well for me, although I think I would change the mustard for a tsp of mustard powder, next time.