Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes. After boiling, refresh the eggs in ice water for 20 minutes, then peel

In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil, egg, salt and white pepper. Lay out the meat on a baking sheet and put another baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order to roll out the meat to about 1cm thick

Remove the baking sheets and divide the meat into 12 portions. Place a peeled quail egg on each portion of meat and roughly mould the meat around the egg, being careful not to overlap too much. Repeat for each egg

In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs - rolling the eggs in your hand to keep their shape. Chill the eggs in the fridge until needed

To make the bois boudran dipping sauce, mix all the ingredients for the sauce - apart from the tabasco - together in a bowl until combined

Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside

To cook the Scotch eggs, fill a large saucepan with vegetable oil to halfway and cook over a low heat. Heat the oil to 180ºC, using a sugar thermometer to check the temperature

Carefully place your Scotch eggs into the hot oil and fry for 2 minutes - or until golden all over. Remove the eggs from the oil and place onto kitchen towel to dry a little - the Scotch eggs should be golden on the outside and retain their liquid centre. Serve with the bois boudran dipping sauce