Scotch egg ramen with tahini & miso broth

Preheat the oven to 200ºC, gas mark 6, and bake the Scotch eggs according to pack instructions. Combine the sesame and chilli oil ingredients, if using, in a small bowl, then set aside.

Cook the noodles according to pack instructions. Drain, then drizzle and toss with a little sesame oil. Set aside.

To make the broth, bring the stock to the boil in a saucepan, simmer for 5 minutes, then turn off the heat. In a separate bowl, whisk together 2 tbsp soy sauce, the miso, tahini and soya drink in a small bowl – this is the flavour base for the broth.

Fry the mushrooms in 1 tbsp sesame oil over a medium heat for 3-4 minutes until softened, then add the soy sauce and cook for 2 minutes more until reduced.

Add the beansprouts to the stock and bring to the boil. Whisk in the flavour base mix and 200ml water, then turn off the heat. It’s important not to let this boil once the tahini mix goes in, otherwise it will split. Add more soy sauce to taste.

Add the cooked noodles and beansprouts to deep bowls, then ladle in the broth and top with the mushrooms, halved Scotch eggs and salad onion greens. Tuck the bacon rashers in on one side, then serve with the sesame and chilli oil, if using.