The Bakinglady 

I adore the summer, long hot days full of sunshine, picnics and parties and these little babies are the perfect summer food. if you think you know Scotch eggs, think again... they are NOTHING like the horrible shop bought ones and the slight aniseed flavour enhances the chicken and garlicy t mantle that hugs the egg. Best of all just by switching to gluten free breadcrumbs and flour they are suitable for everyone.... Perfect....

What you need

200g good quality rusk/gluten free pork sausagemeat

200g chicken breast, blitzed in a food processor to a pulp

1 heaped tablespoon freshly chopped tarragon leaves

4 large green olives

1-2 smoked garlic cloves, finely chopped

½ level teaspoon freshly ground black pepper

4 large eggs, boiled for 8 minutes then cooled under running cold water and shelled

To coat

2 slices of day old gluten free bread, blitzed to fine breadcrumbs in a food processor

1 egg, beaten

1 tablespoon gluten free plain flour

Vegetable oil to deep fry the scotch eggs

What you do

Combine the sausage meat, blitzed chicken breast, tarragon, finely chopped green olives, freshly ground black pepper and smoked garlic in a bowl and mix well with your hands.

Divide into four equal portions and shape each into a round, flat circle approximately 12cm wide, wrap around the hard boiled eggs and shape into neat oval shapes completely enclosing the egg.

Roll the sausage covered eggs in the gluten free flour followed by the beaten egg and then finally the fine bread crumbs. Leave to chill in the fridge for half an hour.

Heat oil to 160c and deep fry the scotch eggs for 8 minutes until the outside coating is golden brown and the sausage meat is cooked.

Drain on kitchen paper and serve warm or cold