In 1957 the government launched the ‘go to work on an egg’ campaign. This wasn’t an attempt to revolutionise travel, I don’t think, but instead an attempt to highlight the nutritional and frugal wonders of the egg.

And still we continue to celebrate the ovum, for this week is British Egg Week, and I intend to mark it by eating as many of the wee things as I can. You should do the same. Here’s a chunky scotch egg recipe to get you started. ‘Nduja is a spicy, soft salami from Calabria, delicious eaten just spread on toast or mixed through pasta, though particularly resplendent in a scotch egg. If you can’t find ‘nduja just use all pork mince.

Forgive the poor photograph, which, alas, doesn’t quite bring out the rich, golden yolk of the Burford Brown.

Serves 3-6 (depending on greed)

6 medium eggs
400g pork mince
200g ‘nduja
1 tsp finely chopped rosemary
2 tbsp plain flour, seasoned with salt and pepper
2 more eggs, beaten
A good handful of fine breadcrumbs
1 litre vegetable oil

– Bring a pan of water to a boil and gently drop in the eggs. Boil for 5 minutes and remove with a slotted spoon straight into a big bowl of iced water. Leave them for 10 minutes.

– Meanwhile thoroughly mix the pork mince and nduja with the rosemary and set aside. It won’t need salt or pepper.

– Carefully peel the eggs and dry completely, then roll in a little flour, the more to help the sausage to bind. Take a handful of the sausage mix and flatten to about 5mm thickness. Gingerly form this around the egg. Do this with all of them then stick them back in the fridge for a while.

– Preheat the oven to 180C.

– One at a time, roll the balls first in flour (shaking off any excess), then the egg wash, then the breadcrumbs.

– Heat the oil in a wide, shallow pan over a medium-high heat. A bit of bread should fizz immediately on contact with the oil. Drop in the eggs and fry for 5 minutes, nurdling them around so they get thoroughly browned and crisp.

– Now remove from the oil and finish in the oven for 5 minutes.

– Serve.

I’ll be posting a recipe each day for the rest of the week over on the Clarence Court Facebook page, where you can also win a copy of my book by posting one of your favourite egg recipes. I’m a brand ambassador for Clarence Court.