These moist and tasty scotch eggs are a timeless family favourite, great for snacking, packed lunches and picnics, a super idea for kids and adults especially when we are all going back to school and work.

We enjoyed ours with smashed new potatoes and salad then cold with potato salad and spinach, grated carrot, sweetcorn and red cabbage.

6 medium eggs

1 large onion, finely chopped

6 back bacon rashers, roughly chopped

500g 5% pork mince

Small bunch of fresh parsley, washed and finely chopped

2tbs fresh sage, finely chopped

Salad leaves to serve

Salt and freshly ground black pepper

Method

Preheat the oven to 200c, gas 4, 400f

Lower the eggs into a saucepan of boiling water over a high heat and cook for 9 minutes, drain cover with cold water and leave to cool, then peel and set aside. If you want to save time on the day you could cook and peel these the day before and leave them in the fridge overnight.

Put the chopped onions and 1tbs of water in a small saucepan over a medium heat. Cover and cook for 5 minutes or until soft. Uncover and continue to cook until all the water has gone, leave to cool.

Put the bacon into a small food processor and process until finely chopped. Tip the mixture into a bowl and add the pork mince, parsley, sage and the cooked cooled onions. Season with salt and pepper and mix well with your hands.

Divide the meat mixture into 6 equal balls, lay a ball of the sausage meat mixture onto a sheet of cling film, then lay another sheet on top and press into a 12cms circle, approximatly, remove the top piece of cling film, place an egg in the middle and bring the sausage meal mixture around the egg, pressing it and smoothing it around the egg making sure the edges are brought together until the egg is completely sealed.

Place all the scotch eggs onto a non – stick baking tray and bake in the oven for 10 minutes, remove from the oven and turn the scotch eggs over to cook the other side, place back in the oven for another 10 minutes to cook the other side until golden brown and cooked through.

Leave the eggs to cool, then cover and chill they will keep in the fridge for 2 days.

Serve with new potatoes as a tasty lunch or dinner or with cucumber and carrot sticks as a packed lunch.