Panko-crusted Scotch eggs with ranch-style mayo

Boil the eggs until they reach soft-boiled stage, 3 – 4 minutes. Remove from water and set aside to cool before carefully peeling away the shells.

In a glass bowl, mix together the mince, parsley, chives and mustard and season to taste.

To assemble the Scotch eggs, dust your hands in a little flour then mould an oval-shaped patty in the palms of your hands with the mince. Dust a soft-boiled egg in a little flour and place in the centre of the patty. Wrap the mince around the egg, carefully moulding it with your hands. Dust the mince-rolled egg in a little flour, dip into the egg wash and, finally, dip into the breadcrumbs, making sure it’s well coated. Repeat with the remaining eggs and mince.

Heat the oil in a deep-fryer or deep pot to 160°C and deep-fry the Scotch eggs in batches until golden brown and crisp, 3 – 4 minutes each. Remove from oil using a slotted spoon and drain on paper towel.

For the dip, whisk together all of the ingredients and add a little salt and pepper, if needed. Serve alongside the Scotch eggs