Method

Bring a pan of water to the boil and soft boil 8 of the Burford Browns for 6 minutes, so their yolks are rich and jammy. Then, remove and place them into an ice water bath immediately. Allow to cool before carefully peeling and setting the eggs aside.

To a frying pan on medium heat, add a teaspoon of olive oil. When the oil is hot, sweat the diced onion until soft and caramelised, along with the thyme leaves and sage. Allow to cool before mixing with the turkey mince, diced cranberries, and plenty of Maldon salt and cracked black pepper.

Shape the filling around the peeled eggs carefully, pressing it firmly, so they are tightly enclosed, then place the coated eggs into the fridge for 30 minutes.

To a mixing bowl or large dinner bowl, add the plain flour and season generously with Maldon salt and cracked black pepper. To a second bowl, add the two remaining eggs and beat well, and to a third bowl, add the panko breadcrumbs.

Add the flour to a plate, then roll the boiled eggs in the flour, ensuring it the eggs are lightly coated all over, then tap off any excess. Place the boiled egg into the beaten egg and toss to coat, then place into the panko breadcrumbs. Coat with the breadcrumbs and press them on firmly by hand, before repeating with all 8 eggs.

Half-fill a large pan with vegetable oil and heat until it reaches 180C on a thermometer.

When the oil has heated up, use a slotted spoon to carefully lower the scotch eggs into the oil and deep fry for 3-4 minutes each. Remove and set onto kitchen paper. Serve immediately, along with cranberry sauce and mustard, some chopped chives, and a final sprinkle of Maldon salt and cracked black pepper.