Ingredients:

• 4 free range eggs, hard boiled
• 1 large onion, finely chopped
• 1 tablespoon vegetable oil (or walnut oil, or any other oil of your choice)
• 50g (2oz) ground hazelnuts
• 100g (4oz) fresh wholemeal breadcrumbs
• 2 medium carrots, finely grated
• 1 teaspoon dried mixed herbs
• 2 tablespoons wheatgerm
• 1 free range egg, beaten
• 1 tablespoon tomato purée
• 1 tablespoon natural yoghurt
• sea salt and freshly ground black pepper

Method:

1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
2. Shell the hard-boiled eggs and place on one side.
3. Lightly fry the onion in the oil until transparent. Mix together in a bowl the onion, hazelnuts, breadcrumbs, carrots, mixed herbs and wheatgerm.
4. In another bowl place the beaten egg, tomato purée and yoghurt and whisk together. Then add this to the vegetable mixture and season to taste.
5. Take a handful of the mixture and lightly press one of the hard-boiled eggs into it. Mould the mixture around the egg and place on a lightly oiled baking sheet. Repeat with the remaining 3 eggs.
6. Bake in the pre-heated oven for 20-25 minutes, turning once. Leave the scotch eggs until they are cool, then cut each into half or into quarters and serve with a salad.