Scotch Egg with Piccalilli

Place eggs into a pot of water on the rolling boil and boil for around 3 mins so they remain soft. Once ready remove from the boil and chill in a large bowl of iced water for at least 10 minutes. Put the defrosted meat, chopped herbs and mustard into a bowl, season and mix well. Carefully peel the eggs. Beat two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl, arrange in an assembly line. Put a square of clingfilm on a worksurface and flour lightly. Place some of the meat mix in the centre and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to cover an egg and remove the top sheet of clingfilm. Roll peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then repeat with egg and breadcrumbs again. Deep fry crumbed eggs in hot oil at 170C until crisp and golden, then drain on kitchen paper before serving with piccalilli