Smoked paprika and spring onion scotch eggs

Method

1. Bring a large pan of water to the boil over a high heat. Carefully lower 4 eggs into the water and boil them for 5½ minutes exactly. Remove them and run under cold water for 5 minutes until completely cooled.
2. In a large mixing bowl, combine the sausage meat, chilli, spring onions, parsley, paprika, lemon zest and garlic, then season well with salt and pepper. Carefully peel the shells from the eggs (they will still be a little soft so you’ll need to handle them very gently).
3. Put the flour, breadcrumbs and remaining egg, beaten, in separate shallow dishes. Divide the sausage meat mixture into 4 equal portions, flatten each, then carefully wrap a portion around each egg, working it into a neat ball. Roll each in the flour, then dip in the beaten egg and finally the breadcrumbs (see Make Ahead).
4. Pour the sunflower oil into a large deep saucepan (don’t fill it more than two-thirds full) and heat to 150-160°C. Check it with a digital thermometer (see tips).
5. Carefully lower 2 scotch eggs into the hot oil and fry for 8 minutes, keeping an eye on the temperature. Remove and drain on kitchen paper. Repeat with the remaining eggs, then sprinkle with sea salt and either eat straightaway or cool and chill until needed (see Make Ahead), then wrap and take with you.