Scotch eggs

Method

1. Combine the Parmesan cheese and dried herbs in a mixing bowl.
2. Divide the sausage meat into 5 equal pieces, flatten each one out until it's just bigger than the palm of your hand to make a pattie. This is a bit messy but it's do-able.
3. Put a hard boiled egg into each sausage meat pattie and close it around the egg. Roll the sausage/egg in your palms to make a nice egg shape and make sure the sausage meat covers the egg all over.
4. Dip the sausage/egg gently into the bowl of melted butter and roll around so it is covered.
5. Put the sausage/egg into the bowl of Parmesan and herbs and roll gently around, making sure the whole thing is well covered with the topping.
6. Put the scotch egg onto a baking sheet that is lined with foil.
7. When you've finished making the scotch eggs put them onto the middle shelf of the oven, at 180C/Gas Mark 4 and cook for 30 minutes until golden brown and crunchy looking.