Scotch Eggs

Using a large spoon, lower the eggs into a pan of boiling water. Bring the water back up to the boil then lower the heat so the water is simmering.

After 10 minutes, remove from the heat, drain off the water and run the eggs under the cold tap until they are cool.

Take each sausage and squeeze the sausage meat out of the skin.

Mix the sausage meat so it forms into a large ball.

Split this into 2 equal halves.

Peel the eggs then take one half of the sausage meat and mould it around the boiled egg.

Dip each egg into the beaten egg, then quickly roll it in the Smash. You only need a thin coating of Smash.

Place each coated egg onto a baking tray and spray with low calorie cooking spray.

Cook at 190°C for 20-25 minutes, turning once halfway through.

Remove from the oven then serve either slightly warm or chilled.