Method:

1. Place the eggs in a saucepan of cold water bring to the boil and simmer for 5 mins, then rapidly cool under cold water
2. Score the skin of the chorizo, remove the contents and finely chop
3. Mix together the chopped unearthed cooking chorizo, sausage meat, chilli powder, parsley, salt & pepper
4. Add one egg to the mixture and mix well
5. Add 60g of the breadcrumbs stir to combine, then split the mixture into 5 equal parts
6. With floured hands individually flatten each portion in the palm of your hand, then lay onto a floured surface
7. Shell the boiled eggs
8. Place one egg in the centre of each flattened meat mixture and gently wrap it up so it’s completely enclosed
9. Flour, egg and breadcrumb each of the eggs
10. Next heat the oil in a non-stick frying pan
11. Carefully place in the frying pan, and cook on all sides until a light golden colour
12. Place on a baking tray and cook in a hot oven 190°C/Gas Mark 5 for approximately 20 mins
13. Serve hot with your favourite sauce (suggest HP Brown Sauce) or cold as part of a picnic

Recipe courtesy of Ian Render