Heat your air-fryer to 180C. Put 4 eggs in the air-fryer basket and cook for 8 mins. Remove and plunge the eggs into ice-cold water. Leave to cool, then peel. This is easiest when the eggs are fresh, but don’t worry if you peel some of the white away.

Tip the sausagemeat into a large bowl with the bacon, sage and mixed herbs and fully combine using your hands. Divide the mixture into four balls, then flatten each into a disc about 10cm in diameter – it’s best to do this on a sheet of baking parchment to stop it sticking to the work surface. Set aside.

Put the flour on a plate, then beat the remaining egg in a bowl. Tip the breadcrumbs onto another plate. One by one, roll an egg in the flour, then place in the centre of a sausagemeat disc and mould the meat around the egg. Roll in flour again, then dip into the egg to fully coat and finally, roll in the breadcrumbs. Set aside.

Heat the air-fryer to 200C. Spray the scotch eggs with oil, put in the air-fryer basket and cook for 20 mins until golden and the sausagemeat is cooked. Will keep for chilled for up to three days. Serve with mustard, if you like.