Scotch Eggs

• 1 lb (450 g) best-quality sausagemeat
• 6 hard-boiled eggs (preferably free-range)

Bring a saucepan of water to the boil and put in the eggs carefully, one by one. Bring back to the boil and simmer for 10 minutes. (The eggs should be covered with water.) Pour off the water and cover with cold water. Divide the sausagemeat into 6 even-sized pieces. Put a piece of sausagemeat onto a