Spiced Scotch Egg With Chips And Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your egg[s] to a pot of boiled water and bring to the boil over a high heat

Once boiling, cook for exactly 5 min, then fill a bowl of very cold water and add the cooked egg[s] to the bowl to cool down quickly

Meanwhile, cut you potatoes (skins on) into chips

Add the chips to a baking tray (use baking paper to avoid mess!) with a drizzle of olive oil and a pinch of pepper

Give everything a good mix up and set the tray aside until later

Add a sheet of baking paper to your chopping board and sprinkle over a generous dusting of flour

Remove your sausages from their skins and combine to form 1 giant meatball per person, then flatten the meatball[s] into a circle (big enough to coat an egg) onto the floured baking paper

Put the baking tray with the chips in the oven for 30 min or until golden and crisp

Peel the cooled egg[s]

Add the peeled egg[s] to the centre of your sausage meat circle[s]

Wrap the sausage meat around the egg and seal it tightly on all sides so that there aren't any gaps – this is your sausage-coated egg

Add your panko breadcrumbs and curry powder to a plate and give it a good mix up – these are your spiced breadcrumbs

Add a generous drizzle of olive oil to a separate plate

Turn the sausage-coated egg[s] in the olive oil, shake off the excess, then add to the spiced breadcrumbs and press firmly until evenly coated all over – this is your breaded egg

Add the breaded egg[s] to a baking paper-lined baking tray and put the tray in the oven for 22-25 min, or until the sausage is cooked through – this is your spiced scotch egg

Meanwhile, combine your tomato ketchup and sriracha in a bowl – this is your spicy ketchup

Chop your tomato[es] into wedges

Wash your salad, then pat it dry with kitchen paper

Add the salad to a bowl with the tomato wedges, cider vinegar and a drizzle of olive oil – this is your tomato salad