Add the gluten free bread slices to a food processor and blitz to a fine crumb. Turn out onto a large plate and spread into an even layer

On a second plate, add the gluten free flour, season generously with salt and pepper and mix to combine. Spread the flour out evenly over the plate surface.

On a third plate, crack an egg and lightly beat until mixed. 

Remove the skins from the sausages and discard. Place the sausage meat in a bowl and add salt and pepper, dried sage and dried thyme. Mix together with your hands (or a fork) until the herbs are combined through the mixture.

Take a quarter of the mixture (the best way to do this is to place the empty bowl on the scales and zero them, add the mixture and then divide the weight the by four, so you know you’re getting an even split for each Scotch egg) and roll it into a ball. Using your hands, press the ball out into a thin oval shape, around 1cm thick. It may be easier to do this between two sheets of clingfilm, or wet your hands to stop the sausage meat sticking.

Once the sausage meat is completely sealed around the egg, roll it first in the flour mix, and then in the beaten egg. Finally roll it in the breadcrumbs, using your hands to press the breadcrumbs into the meat, ensure it stays sealed when frying. Place to one side and repeat with all of the eggs.

One-at-a-time-, carefully lower the Scotch eggs into the oil using a slotted spoon. I like to cook two at a time due to the size of my pan – you need to ensure they are not touching each other. Set a time for eight minutes, and every two minutes gently turn the Scotch eggs over. 

Once they are all cooked, enjoy the Scotch eggs warm or leave them to cool in the fridge – they’ll keep for a couple of days and are perfect for picnics! I like to serve them up with ketchup or some gluten free piccalilli.