Smoked haddock scotch eggs

Start off by boiling six eggs for 7 minutes

Immediately plunge into cold water and once cold place in the fridge

Ideally the eggs need to be cooled for a couple hours, or overnight would be perfect. This hardens the egg white and makes the process a lot easier later on.

Poach a smoked haddock fillet in milk for around 5 minutes to just cooked through. Remove, cool and flake.

In a food processor place the cod fillet, smoked haddock fillet, zest and juice of one lemon and handful of parsley. Add an egg and blitz.

Fold through the flakes of smoked haddock

Peel the eggs and roll in flour

Grab a handful of the mixture and press into your hand to make it flat. Add the egg into the centre of the mixture and roll the mixture around to cover it. Once all of the egg is covered roll around as a ball. Wrap in clingfilm and place in the fridge.

Repeat with all six eggs

Leave the eggs to chill for at least an hour to firm up

Heat a saucepan with vegetable oil on the hob (you can test if it’s ready by dropping some of the panko breadcrumbs into the oil. If it sizzles and they rise to the top it’s ready to go.

Remove the scotch eggs from the fridge and roll in beaten egg before placing into panko breadcrumbs and then carefully placing in the oil

Move around so that all of the scotch egg is golden brown (will take around 5 minutes)

Leave to cool for a few minutes and then cut in and hope the egg has stayed runny!