Lorraine Pascale's Oven Baked Scotch Eggs

This was hard to resist when Lorraine Pascale made these recently on her cookery show. I've never tasted scotch eggs before so I was in for a rare treat. They can be eaten hot or cold and they're ideal for lunch boxes. Don't be put off about the number of bowls and the order they go in, if you set it up correctly from the start it's a doddle after that. Remember, dry before wet, the flour sticks the sausagemeat and the beaten egg sticks the breadcrumbs.

Makes 4

Ingredients
4 Eggs, hard boiled for 5 mins
25g Plain flour, seasoned
5 Jumbo Sausages, skin removed
1 Egg, lightly beaten
80g Stuffing mix  (I used Oakland Sage and Onion, Tesco 79c)

Method
Shell the eggs, set aside. Preheat the oven to 200ºC/400ºF/Gas Mark 6 and line a small baking tray with parchment paper. A production line starting from right to left is needed to do this job efficiently.

Have each ingredient in a bowl, starting with the shelled eggs, plain flour, 5 sausages, chopping board with clingfilm, bowl of beaten egg, bowl of stuffing mix and the prepared baking tray. I suggest having a "dry" hand and a "wet" hand so that you aren't left with a congealed mess on your hands after each egg!

Starting with your "dry" hand roll the egg in the plain flour. Flatten the one and a bit sausages between two pieces of clingfilm, use the heel of your hand, flatten until it's about 10cm in diameter. Unfold the clingfilm and place the floured egg in centre, bring the sausage meat up around the egg using the clingfilm to coax it into place. Twist the clingfilm to get an even egg like shape. Unwrap, fill in any gaps and dip into the beaten egg mixture with your "wet" hand.

Roll the scotch egg until it is fully coated with egg (the egg is the glue that binds the breadcrumbs). With your "dry" hand roll the egg in the stuffing mix and lay your finished scotch egg onto the baking sheet. Do this with all your eggs.

Give them a light brushing or spray of oil and then place in a preheated oven for 25 minutes.