MEAL MATHS - FALAFEL SCOTCH EGGS

Ready in 40 minutes | Serves 4

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1. Lower 4 eggs into a pan of boiling water; simmer for 6 minutes, then plunge into cold water. Leave to cool for 5 minutes, then peel and set aside. 

2. Meanwhile, in a bowl, add 150ml cold water to the falafel mix, combine and leave to sit for 4 minutes. Divide the mixture into 4. With wet hands, take a portion of falafel mix and mould it around one of the peeled eggs so that it is completely concealed, then repeat with the remaining eggs. 

3. Heat 1 litre vegetable oil in a deep pan to 170°C (or until a cube of bread browns in 30 seconds). Tip about 50g breadcrumbs onto a plate and roll each egg in the crumbs to coat thoroughly.

4. Carefully lower 2 eggs at a time into the hot oil, turning until golden and crisp (about 6-8 minutes). Use a metal slotted spoon to lift the Scotch eggs onto kitchen paper and repeat with the remaining 2 eggs. Season with a little salt and serve with rainbow side salad.