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, drain off the water and run the eggs under cold water until they are cool.

While the eggs cool, add the pork, parsley, sage, garlic granules and a little salt and pepper to a mixing bowl. Mix well with your hands until fully combined. 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 mince mixture around each egg, ensuring that the eggs are fully encased.

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

Spray with low-calorie cooking spray and pop into the oven for 20-25 minutes, turning halfway through until golden brown and crisp.

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