Scotch Eggs 

152calories per serving.  Makes 10.

Ingredients:

3 eggs; 25g low fat soft cheese; 454g pk reduced fat sausages, skin removed; 2 tbsps finely chopped parsley;  2 tbsps plain flour; 100g dried golden breadcrumbs. 

Method:

1. Preheat oven to gas mark 6/200oc/fan oven 180oc. Put two of the eggs into a small pan and cover with cold water. Bring to the boil and simmer for 8-10 minutes. Drain and plunge into cold water.

2. When cold, carefully peel the eggs and then mash with a fork. Mix with the low fat soft cheese and season. Set aside. Mix the sausagemeat and parsley in a bowl. Divide the mixture into 10 small balls. 

3. Take 1 ball and divide in half. Gently flatten each half to make a thin disc (it's best to have wet hands). Put one disc in your hand and place a teaspoon of egg mixture in middle. Top with remaining flattened disc and mould into a ball, sealing the edges completely. Set aside and repeat with the remainning sausagemeat and cooked egg.

4. Whisk the remaining egg in a shallow bowl. Put the the flour on a plate and put the breadcrumbs into another bowl. Dip the meatballs into the flour, then the egg and then the breadcrumbs. Repeat until all are coated. Transfer to a nonstick baking tray and bake for 15-20 minutes until golden. Leave to go cold before serving.