Scotch eggs

Bring about half an inch of water to a boil in a saucepan with a tight fitting lid, place the eggs in carefully, cover, drop to medium high and set a timer for exactly six minutes.

Cool the eggs straight away under cold water, then peel them and dry them on a towel; wet eggs are slippery.

Mix the sausage meat with cayenne, nutmeg, dried mustard and the chives with a wooden spoon.

Press a portion of sausage into an oval between eighth and quarter inch thick under plastic wrap, set an egg in the centre and gather the meat around it with damp fingertips until the egg is completely sealed in an even layer.

Bread each egg in flour, then beaten egg, then panko, using the dry hand wet hand method.

Fry right away or refrigerate until needed, even a day ahead.

Deep fry in 350F oil for five to six minutes; his took about five and a half.

Rest on a rack at least five minutes before serving on a nest of arugula with mustard aioli, and season the cut yolk with salt and pepper.