Baked Scotch eggs

Preheat the oven to 240ºC, gas mark 9. Bring a large saucepan of water to a gentle boil, add the eggs and simmer for 6 minutes. Remove to a bowl of iced water with a slotted spoon. When cool enough to handle, peel carefully and set aside.

Finely chop the onion and the parsley leaves. Tip into a large bowl, add the sausagemeat and mustard and mix well.

Divide the sausage mix into 6 balls. Flatten 1 ball out in the palm of your hand, then place a soft-boiled egg in the centre. Gently wrap with the sausagemeat so the egg is encased. Repeat with the remaining eggs.

For the coating, heat a frying pan over a medium heat, then add the breadcrumbs and oil and cook for 5-8 minutes stirring often, until golden. Take 3 shallow bowls. Put the flour into one, the beaten egg into another and the toasted crumbs into the third. Dip the meat-wrapped eggs alternately in flour, egg and breadcrumbs. Place on a parchmentlined baking tray. Drizzle the Scotch eggs with a little more oil. Bake for 20 minutes until golden and the sausagemeat is cooked through, the juices run clear and there is no pink meat. Serve warm or cold with piccalilli.