Ingredients

Step by step

1. Bring a medium pan of water to the boil. Carefully lower in 8 of the eggs and cook for 6 minutes. Lift out with a slotted spoon and cool under cold running water.
2. Finely chop the chorizo. Mix with the sausagemeat; season. Peel the apples, then coarsely grate into the meat. Mix well with clean hands.
3. Peel the eggs, pat dry and roll in the flour. Beat the other 2 eggs in a bowl with the milk, and tip the breadcrumbs into another bowl.
4. Divide the sausagemeat mixture into 8. Place a sheet of clingfilm on the worktop and an eighth of the sausagemeat on top. Cover with another layer of clingfilm and press flat to form a circle about 13cm in diameter. Remove the top layer of clingfilm and place one floured egg in the centre. Wrap the egg in the meat, ensuring there are no gaps. Repeat with the remainder.
5. Dust each one in flour and dip in beaten egg, then breadcrumbs to coat. Chill for at least 30 minutes to firm up.
6. Pour vegetable oil to come a third of the way up a large deep saucepan (or use a deep fat fryer). Heat the oil to 160°C. Test using a kitchen thermometer, or by dropping a cube of bread into the oil – it should sizzle and rise to the surface, turning golden brown in 30-40 seconds. Cook 2 or 3 eggs at a time, for 6-8 minutes until golden brown and crisp. Drain on kitchen paper and repeat with the remaining eggs (bring the temperature back up to 160°C before frying).
7. Serve hot, or once cool store in a lidded container in the fridge, but bring to room temperature before eating. If transporting to a picnic, nestle the Scotch eggs in crumpled kitchen paper in their container to protect them.