As an Aussie the whole Christmas In July thing is something we do due to Christmas normally being in the depths of a sweltering summer and the idea of a turkey dinner being the furthest thing from our minds. You have to feel sorry for us really the idea of another Christmas spent getting up at 5am to get to the nearest fish markets to pick up giant lobsters and prawns is just beyond the pale *winks*.

Now I live in the UK as an adult we tend to have our main Christmas Day celebrations on Boxing Day and have all the adult kids and grand kids over and anyone else who wants to come. The best way we’ve found to handle this is finger food. Normally I make as much of it as humanly possible and during July I tend to try out new things or different flavours of usual items. This way I am not trying new things a week before Christmas and panicking that i stuffed it up and now have to do a last minute dash to the supermarket to replace what was wasted.

This year Tanny decided he wanted me to start making him Scotch Eggs for work lunches. Not a problem, Scotch Eggs are simple, easy to make and simple and quick enough to cook a batch ready for the week.

Traditionally used for packed working mans lunches or picnics Scotch Eggs have now become a much needed item on a British cold buffet for family along with Sausage Rolls and Quiche.

This batch I made was a plain one but you can play with it substantially. Whether you choose to flavour the meat, choose a different meat other than pork, make a fish version or a veggie version, flavour the egg mix or even season the crumb. The Scotch Egg will always be a crowd pleaser and there will always be a variety to suit someone. Later on I will make some varieties but for now this plain one for you to learn from is quite sufficient.

INGREDIENTS

500G Sausage Meat of your choice

6 Eggs (Hard Boiled)

2 Eggs (beaten)

2-3 Cups Breadcrumbs.

METHOD

Make the sausage meat into 6 equal portions.

Place a portion of sausage meat in the palm of your hand and flatten it out.

Place an egg in the centre of the sausage meat and manipulate the sausage around the egg until it completely covers it and there are no holes or cracks in the outer layer.

Dip the ball in the egg mix and coat completely.

Place in the breadcrumbs and cover completely.

Set aside and repeat the process until all eggs are done.

In a hot deep fryer carefully lower in the Scotch Eggs and cook until golden.

Pull out and place on a tray with a rack on it suitable for the oven.

Once all Scotch Eggs are cooked (you may have to cook in batches) place the tray in a 180C / 350F / Gas Mark 4 oven for 20 minutes.

Serve hot or cold. Whole, halves, quarters or wedges.