Simon Rimmer and Steph McGovern served up tasty gun powder Scotch eggs for bonfire night on Steph’s Packed Lunch.

The ingredients are: 1 tsp each cumin, coriander and fennel seeds, 225g minced pork, 1 tbsp coriander stem, chopped, 2 tsp chilli flakes, Plenty of salt, 2 spring onions, very finely chopped, Zest 1 lemon, 6 hard boiled eggs, cooked 6 minutes, 75g breadcrumbs, 75g polenta, 100g plain flour, 2 medium free-range eggs, beaten and Vegetable oil to deep fry

For the dip: 100g mango chutney, 225g natural yoghurt, 1 lime, zested and juiced, 1 tbsp coriander, chopped, 1 tsp smoked paprika and 1 tsp chilli flakes.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.