Paul Ainsworth served up a tasty Scotch Egg with Romesco Sauce, Parmesan and Basil on James Martin’s Saturday Morning.

The ingredients for the Truffled Egg: 6 rich yolk hens eggs boiled for 6 mins and cooled in tce water then peeled and set aside, 400g chestnut mushrooms blitzed in a food processor until a rough pulp is formed, 2 sprigs thyme leaves, 2 garlic cloves chopped fine, 1 pinch grated nutmeg, 5g tarragon chopped into dice, 5g sage chopped fine, 200g best quality sausage meat, 10ml sherry vinegar, Salt and pepper for seasoning, 50g egg white lightly whisked, 200g panko breadcrumbs, 100g parmesan and 5g chives chopped fine.

For the Romesco Sauce: 120g peeled roasted hazelnuts, 180g peeled roasted almonds, 450g caramelised / roasted red peppers, 14g peeled garlic, 250g tomato cream or passata, 3g hot paprika, 6g sweet paprika, 31g olive oil, 55g sherry vinegar and Salt for seasoning.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.