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Chicken and tarragon scotch eggs

Serves: 4 |

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A classic dish but one that will always be a favourite at a picnic

Bring a pan of water to a rapid boil. Lower in 4 of the eggs and simmer for 6 ½ minutes exactly. Have a bowl of iced water ready. Remove the eggs from the boiling water and immediately submerge then in the iced water. Leave to go cold.
Remove the skins from the sausages and use your hands to squidge together the chicken with the stuffing, tarragon, parsley and season. Divide the mixture into 4 and flatten each into as thin a layer as possible.
Using a wide, heavy based saucepan, half filled with oil, heat the oil to 160C. While the oil is coming to temperature, beat the remaining egg in a wide bowl, put the flour on one plate and season well, put the panko breadcrumbs on another plate.
Remove the shells from the eggs then roll them in the flour then shape a piece of sausage meat around each one so that there are no gaps. Roll in the flour again, then the egg and finally the breadcrumbs.
When the oil is up to heat, carefully lower scotch eggs into the pan and cook for 8-10 minutes until they are golden brown all over. Remove from the oil with a slotted spoon and set on some kitchen roll to drain the oil. Serve hot or cold.

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