This is a great snack or even a starter. Served with a salad it is relatively easy to make and it is straight-forward to adapt to your own tastes. It's ideal to make with the children or grandchildren. It's important to time your eggs to ensure a runny yolk.

Smoked haddock scotch egg

Serves 4

Ingredients:

6 eggs

50g butter

200g panko breadcrumbs

100g plain flour

300g smoked haddock

400g milk

500g Maris Piper potatoes

20g curly parsley

1 lemon

10g capers

Method

Preheat deep fryer 170c and oven 180c.

Start the recipe by placing the potatoes onto a baking tray and placing into the oven for one hour or until cooked and soft. Once the potatoes are soft cut them in half, scoop out the flesh and pass this through a fine sieve. Next weigh out 200g of the potato and add the butter when still warm before mixing well and placing to one side.

Now take a large pan of water and bring it to the boil and drop 4 of the eggs in and boil for 5 minutes. After the eggs have been boiling for 5 minutes remove the eggs from the pan and place into ice cold water to stop cooking and cool. Once the eggs are cool peel the shells from the eggs carefully.

Next place the smoked haddock onto a chopping board and cut down either side of the spine, discard the spine making sure you have left no bones behind.

Take a saucepan large enough to hold the haddock and add the milk, place onto a medium heat and bring the milk to a simmer. Once simmering add the smoked haddock and then remove the pan from the heat and allow the haddock to cool in the milk, the residual heat will cook the fish perfectly.

Once the haddock is cool remove this from the milk and add to a large mixing bowl with the potatoes. Finely chop the capers and parsley and add this. Then grate the zest of the lemon and add this also, and season the mixture well with salt and pepper. Now mix the mixture well until smooth before placing into the refrigerator for 30 minutes to firm slightly.

When the mixture is firm divide into 4 even-sized balls, flatten between your hands and place the boiled egg inside. Wrap the mixture around the egg carefully and gently roll, repeat this process for the remaining 3 eggs, before placing into the refrigerator for 30 minutes to firm up.

Now crack the remaining 2 raw eggs into a mixing bowl and beat well, place the panko breadcrumbs into a separate mixing bowl. Next dust the haddock eggs in flour one by one and then dip into the beaten egg, now roll in the panko breadcrumbs to coat well.

Deep fry the eggs at 170c for 5-6 minutes and serve straight away.