Truffle and parmesan potato scotch eggs

Method

1. Boil the potatoes for 15-20 minutes until tender. Drain and leave to steam for 2 minutes, then mash with the cheese, truffle oil, butter, parsley and lots of seasoning. Leave to cool.
2. Meanwhile, put the 6 whole eggs in a pan of boiling water and boil for 7 minutes (see tips). Drain, cool under running water to stop them cooking, then shell carefully.
3. Once the mash has cooled, divide it into 6 equal amounts (100g-120g per egg). Using lightly floured hands, press each piece, one at a time, into a flat disc about the size of your upturned hand. Put the disc in your palm and put an egg in the middle of it, then wrap the disc around the egg to enclose, making sure there are no gaps or places where the mash is too thin.
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4. Once all the eggs are covered, put the flour, 4 beaten eggs and breadcrumbs into separate shallow bowls. Dip each covered egg first into the flour, then the beaten eggs, then the breadcrumbs, shaking off the excess as you go. Press the breadcrumbs gently into the eggs using your hands to keep them secure, then dip back into the egg and again into the breadcrumbs, repeating the shaking and pressing.
5. Heat enough sunflower oil in a large saucepan to allow the eggs to be completely submerged – it’s hot enough when a digital thermometer reads 170°C (see tips). Cook the eggs in batches for 2-3 minutes until crisp and golden, then cut into halves or quarters and serve with sea salt and a drizzle of truffle oil. The scotch eggs are best eaten warm, but they’re good cold, too (the yolks will stay runny).