• In boiling water, place the eggs and boil for 6 minuteS, then peel​

• Submerge the eggs in the pickle juice for 24 hours (if not pickling, the eggs are ready to use)​

• Put all the ingredients for the tartare sauce in a food processor and blitz, then pop in the fridge for later​

• Then in the food processor, add all the ingredients for the scotch egg mix (except the chives and pickles) then blitz to a paste​

• Put in a bowl and fold in the pickles and chives​

• On a table, make double sheets of clingfilm to ensure its strong enough and won't break (around 20cm square)​

• Place the Scotch egg mix on the sheets and spread out enough to wrap the egg​

• Place the egg on top and make a ball around the egg using the clingfilm, close them tight and place in the freezer for 2 hours.​

• Prepare three bowls, one containing the plain flour, the other the breadcrumb crust ingredients and thirdly the egg mix (making sure to whisk).​

• Once the eggs are firm, open the cling film and roll the eggs in plain flour, followed by the egg mix, then in the breadcrumbs.​

• Then roll once again in the egg, followed by breadcrumbs, this ensures the coating is thick and won't break.​

• Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.​

• Let them rest for 3-4 minutes and enjoy!

Scotch egg mix:

• 4 fillets smoked mackerel (skins removed)

• 1 lemon (zest & juice)

• 2 Pinches white pepper ground

• 2tsp English mustard

• 5tbsp chives finely chopped

• 2 Mrs Elswood Haimisha pickled cucumbers (finely chopped)

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Pickled eggs:

• 6 eggs

• Pickle juice

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Breadcrumb crust:

• 150g plain flour

• 250g panko breadcrumbs

• 5tbsp chopped chives

• 2tbsp onion powder

• 1tsp salt

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Egg mix:

• 4 eggs

• Splash of milk

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 For the tartar sauce:

• 6tbsp mayonnaise

• 2tbsp chopped parsley

• 1tbsp chopped tarragon

• 2 Mrs Elswood Haimisha pickled cucumbers (chopped)

• 1tbsp capers

• 1 lemon zest & Juice