Pickled walnut scotch eggs

Method

1. Bring a pan of water to the boil. Add 6 of the eggs, boil for 7 minutes, then drain and cool straightaway in cold (ideally iced) water. Peel once cool enough to handle.
2. Mix the walnuts, sausagemeat and parsley with a pinch of salt and pepper. Divide the mixture into 6 even balls. Flatten one of the balls in the palm of your hand, then put a peeled egg in the centre and gently work the meat around it until it’s completely covered (try to keep a consistent thickness all the way around). Repeat with the remaining sausage and eggs.
3. Heat the oven to 180ºC fan/gas 6 and bring a pan or deep-fat fryer of oil to 180ºC or heat until a cube of bread browns in 25 seconds or so. Put the flour on a wide plate, beat the remaining 2 eggs with a pinch of salt in a wide bowl and put the breadcrumbs in a shallow dish. One by one, roll the scotch eggs in the flour, then the egg, and lastly the breadcrumbs. Make sure they’re completely covered.
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5. Fry the eggs in batches for 3-4 minutes until golden all over, allowing the oil to come back up to temperature in between each batch. Drain on kitchen paper, then finish in the oven on a baking tray for 5 minutes. Leave to cool for a few minutes before serving warm, or enjoy at room temperature.