Bring a large pan of water to the boil and add the whole eggs. Cook for 7 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel and set aside.
Mix together the sausage meat, herbs, Maldon salt and black pepper in a large bowl.
Flatten sausage meat mix into patty as you do so. Dust peeled egg in flour, then carefully wrap patty around the egg, moulding into a smooth, uniform shape.
Once the egg has been covered with the sausage meat mix, preheat a deep-fat fryer or deep pan of oil to 180°C. Pre-heat an oven to 180°C. Dredge the meat-covered egg in the beaten egg, then cover in Panko breadcrumbs.
Repeat this process twice to ensure a full covering of breadcrumbs.
Deep-fry the Scotch egg until golden brown all over and cook in an oven for 6-7 minutes. Drain on kitchen paper, allow to rest for 3 minutes then serve warm. Serve with pickle vegetables, garnished with micro red vain sorrel and piccalilli gel.

Pickled vegetables (serves 8)

Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and beetroot and remove the tops. Cut all different types of the cauliflower into small florets. Peel the ginger and slice in half.
Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour. Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger, peppercorns, coriander seeds, juniper berries and bay leaf.
Boil the liquid for 10 minutes, then remove from the heat. Allow to cool slightly before pouring the liquid and spices into the jar and seal immediately. Leave to pickle for 4 weeks before using and refrigerate after opening.