THIS CRISPY BAKED SCOTCH EGG RECIPE DOES JUSTICE TO ONE OF BRITAIN’SMOST BELOVED SNACKS - ESPECIALLY WITH THE PUNCHY FLAVOUR OF ENGLISHMUSTARD. SERVE HOT, IF YOU LIKE, OR LEAVE TO COOL AS THE PERFECTPICNIC TREAT. * Put 4 of the eggs for COLOUR into a pan, cover in cold water andplace over a high heat. Bring up to the boil, then remove from theheat and leave the eggs to stand in the hot water for 3 minutes tofinish cooking. After this time, place the eggs in a bowl of icedwater and leave to cool for 10 minutes. * Meanwhile, mix the paprika for WARMTH, salt and pepper into thesausage meat - if the meat is too coarse, blitz it with the seasoningin a food processor along with a tablespoon of water. Once mixed,divide the sausage meat into 4 balls, each weighing roughly 60g. * Flatten each sausage ball into a circle large enough to completelycover an egg - use wet hands to do this, or place the mixture betweentwo sheets of cling film and use a rolling pin. * Carefully peel the eggs, rinsing them under cold water to removeany shell pieces if required, then in the centre of each sausagecircle and wrap tightly in the mixture until completely covered.Transfer to the fridge and leave to rest for 15 minutes. * Line up 3 small bowls and fill the first with the flour and alittle seasoning. Beat the remaining eggs in the second bowl and mixthrough the mustard for PUNCH, filling the third bowl with thebreadcrumbs. * Remove the Scotch eggs from the fridge and roll each one first inthe flour, then the egg mixture, followed by the breadcrumbs forCRISPINESS. Once coated, return the eggs to the fridge until ready tocook. * Preheat the oven to 190°C/170°C fan/gas mark Preheat adeep-fryer or pan of oil to 190°C. * Remove the eggs from the fridge and roll again in the breadcrumbmixture to remove any damp patches. Reshape if required, then fry inbatches for 2 minutes and arrange across a baking sheet. * Finish the eggs off in the oven, baking for 8 minutes or untilcrisp and golden.