Vegetarian Scotch Eggs

Bring a pan of water to the boil and, using a large spoon, lower 2 eggs into the pan. Bring back to the boil, then lower the heat and simmer for 10 minutes.

Preheat the oven to 190ºC and spray a baking tray with low-calorie cooking spray.

Remove the pan from the heat, then drain off the water. Add the boiled eggs to a bowl of iced water and leave to cool.

Place the defrosted sausages into a bowl and mash well. Then form a large ball and divide the mixture into two.

Peel the eggs and pat dry using some kitchen paper. Wrap one half of the sausage mixture around each egg, ensuring that the eggs are fully encased (we used a piece of cling film to wrap the eggs — it makes it mess free and easier to shape).

Beat the remaining egg in a bowl, and add the breadcrumbs to another. Dip each scotch egg into the beaten egg, then roll in the breadcrumbs — getting a good coating on all sides. Place onto the baking tray, then repeat with the second egg.

Spray with low-calorie cooking spray, and pop into the oven for 15-20 minutes — turning halfway through, until golden brown and crisp.