Zinger Scotch Eggs

Place a medium saucepan half-filled with cold water on a high heat and bring to the boil. Lower the room temperature eggs into the boiling water using a large spoon. Reduce the heat so that the water is simmering. Simmer for 8-10 minutes for hard boiled eggs.

When the eggs are cooked, remove them from the saucepan using a slotted spoon and plunge them into a medium bowl filled with cold water. Change the cold water several times until the eggs are completely cold. This will stop the eggs cooking any further and prevent discolouration.

When the eggs are completely cold, discard the water and carefully peel off the shells, making sure there are no bits of shell left on the eggs. Set aside and allow to dry while you make the Zinger coating mixture. Preheat the oven to 190°C, spray a baking tray with low-calorie cooking spray and use to grease the tray thoroughly.

Place the Doritos, chilli powder, garlic granules, paprika and onion granules in a strong food bag. Squeeze out the air and seal the bag, then bash with a rolling pin or similar heavy object until the mixture resembles coarse breadcrumbs. Pour the mixture onto a plate and set aside.

Squeeze the sausage meat out of the sausage skins into a medium mixing bowl. Form into a ball and divide into four equal portions.

Dust the dry hard-boiled eggs all over with cornflour. Take a portion of sausage meat and mould it around an egg to completely encase the egg. Repeat until all four eggs are encased in sausage meat.

Dip the sausage-wrapped eggs in the beaten egg to thoroughly coat all over. Then dip the eggs into the Zinger coating mixture until thoroughly coated all over.

Place the Zinger Scotch Eggs on the greased baking tray and spray the tops with low-calorie cooking spray. Place in the oven for 20-25 minutes, turning over halfway through and spraying with low-calorie cooking spray again. The Zinger Scotch Eggs will be ready when the sausage meat is cooked through and shows no sign of pinkness, and the coating is crisp and golden.

Carefully lift off the baking tray using a fish slice. Cut each egg in half using a large, serrated knife (such as a bread knife) and serve warm or cold, with a crisp mixed salad or other accompaniment of your choice.