• 6 eggs – boiled for 5 to 6 minutes, cooled in cold water and peeled
• 400g good-quality Cumberland sausage meat
• 150g cooking chorizo, skinned
• 1 onion – peeled and finely chopped
• ½ red chilli – deseeded and finely chopped
• 1 clove garlic – crushed
• ½ bunch chives
• Flour for dusting
• 1 egg – beaten
• 30ml milk
• 100g panko breadcrumbs
• Vegetable or corn oil for deep frying

Sweat the onion, chilli and garlic in a splash of olive oil for about 5 minutes, until soft but not coloured, then allow to cool. Combine the meat in a food processor and whiz briefly until sticky. Add the onion and chilli mix along with the chives. Mix well and season with salt and pepper.

Divide into six balls. Roll each between two sheets of cling film to form discs of meat. Remove the top layer of cling film and place an egg in the centre of each disc. Gently wrap with the meat until fully sealed. Twist the end of the film and chill for half an hour.

Prepare three shallow containers, one with the flour, one with the egg and milk, the third with the breadcrumbs. Remove the cling film then pass the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding as necessary.

Deep-fry the eggs for about five minutes at 150˚C, turning them every so often so that they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.

Serve hot, cold or at room temperature with a good dollop of aioli.