Place the eggs, still in their shells, in a pan of cold salted water.

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Place the pan over a high heat and bring to the boil, then reduce the heat to simmer for exactly 8 minutes.

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Drain and cool the eggs under cold running water, then peel them and set them aside.

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Snip the ends of your MGM sausages, remove the skin and place the sausage meat into a bowl.

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Mix the meat with your hands until combined, then divide the mixture into four balls.

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On a clean surface, place a large cut square of cling film and flatten one of the balls into an oval shape onto the cling film square. Ensure that there are 2-3 inches of cling film around the sides of the oval.

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Place the seasoned flour onto a plate, then roll a boiled egg in the flour until evenly coated.

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Place the egg onto the sausage meat oval, then using the corners of the cling film square, lift the plastic so that it wraps the sausage meat around the egg. Wrap the cling film-covered sausage meat around the egg until it is completely covered. Make sure no part of the egg is showing.

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Once you are sure that the egg is completely covered, remove the cling film and smoothen the sausage meat with your hands. You should now have a round, ball shape. Your scotch egg is almost ready!

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Dip the ball into the seasoned flour once more and ensure it is evenly coated.

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Place your breadcrumbs into a separate bowl and put this next to your bowl of beaten eggs.

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Dip your flour-coated ball into the beaten egg and turn until it is completely covered. Then, lift it slowly and place it into the bowl of breadcrumbs. Roll the ball in the breadcrumbs until it is evenly coated all over, then set aside.

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Repeat the process (see numbers 6-12) with the remaining 3 eggs.

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Heat the oil (on a low heat) in a deep heavy-bottomed pan. Check that the oil is ready by dropping a breadcrumb into it. If the breadcrumb sizzles and turns brown, you are ready to go!

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Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

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Carefully remove from the oil with a large slotted spoon and drain on kitchen paper.

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Serve cool with whole grain mustard and some watercress salad.