Step 1

Heat your air-fryer to 180C. Put 4 eggs in the air-fryer basket and cook for 8 mins. Remove and plunge the eggs into ice-cold water. Leave to cool, then peel. This is easiest when the eggs are fresh, but don’t worry if you peel some of the white away.

Step 2

Tip the sausagemeat into a large bowl with the bacon, sage and mixed herbs and fully combine using your hands. Divide the mixture into four balls, then flatten each into a disc about 10cm in diameter – it’s best to do this on a sheet of baking parchment to stop it sticking to the work surface. Set aside.

Step 3

Put the flour on a plate, then beat the remaining egg in a bowl. Tip the breadcrumbs onto another plate. One by one, roll an egg in the flour, then place in the centre of a sausagemeat disc and mould the meat around the egg. Roll in flour again, then dip into the egg to fully coat and finally, roll in the breadcrumbs. Set aside.

Step 4

Heat the air-fryer to 200C. Spray the scotch eggs with oil, put in the air-fryer basket and cook for 20 mins until golden and the sausagemeat is cooked. Will keep for chilled for up to three days. Serve with mustard, if you like.