After deciding to relocate to Kent from London, Sally and Andy Littlestone of Sissinghusrt Pigs, realised their dream of rearing pigs for themselves – starting off with two rare breed British Saddlebacks. Three years later, they’ve increased their rare breed herd to over thirty pigs including Tamworths, Large Blacks and Mangalitza. Fed on locally sourced fruit and veg and East Sussex made pig nuts, Sally and Andy’s free range herd roam and forage in grassland and woods, which is why we think their joints, bacon and sausages taste so delicious.

1. Soft boil a hen’s egg for 4mins 30secs (this time differs depending on how fresh the egg is), transfer straight to an ice bath for at least 15mins. Very carefully peel.
2. Place the sausage meat in your hand and flatten it, put the egg in the centre and bring the sausage meat over it to cover fully.

Prepare:

1. A plate with 1tbsp plain flour and ½ tsp sweet paprika
2. A bowl with 1 free range egg, whisked
3. A bowl with Panko bread crumbs
4. Roll the sausage meat ball in the flour mix and compact.
5. Dip and cover the ball in the egg wash.
6. Transfer and cover in breadcrumbs.
7. Double dip – repeat egg wash and breadcrumbing.

To cook:

1. Heat some vegetable oil to 180°C to deep fry. Add the Scotch egg using a slotted spoon and maintain temperature at 170°C.
2. Turn/move Scotch egg regularly and cook for 5mins.
3. Remove from oil and leave to cool on wire rack. If needing to reheat, place cold Scotch egg in oven at 180°C for 10mins.