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Mash the cooked and cooled potatoes in a large bowl then season with a pinch of salt and 3 grinds of black pepper.

Sprinkle over the plain flour, the ground cumin, ground coriander and turmeric then stir everything together again

Snip the fresh coriander up in a mug using scissors, add to the potato mixture and mash again

Take the cooled boiled eggs and put them in a tight lidded sandwich box ¼ full of cold water. Put the lid on then shake the box so all the shell falls off. Put the clean eggs to one side

Flour your hands then flatten half of the potato mixture over your palm. Now put one of the eggs in the middle and wrap the mashed potato mixture around by closing your fingers around the egg

When completely covered with potato mixture put into the bowl of bread crumbs –repeat for the second egg

Roll the covered eggs in the bread crumbs, pushing gently so the crumbs stick. Put each egg into a well-oiled large muffin tin then dab extra oil over the top

Ask a grownup to put into the oven at 200°C oven for 30 minutes till the outside of the eggs are turning golden brown

Now make the chilli sauce; tip the chopped chilli into the pestle and mortar

Put the spring onion, fresh coriander, the garlic puree and ginger puree into the mortar. Add 2 grinds black pepper

Grind the ingredients together using the pestle until all the ingredients are nicely mashed together (or use a bowl and the end of a rolling pin)

Spoon the mixture into a pretty serving bowl with 3dsp of yoghurt in

Squeeze in the juice of ½ lemon

Stir it all around. Store in the fridge

Allow the eggs to cool a little before cutting in half and serving ½ each with the chilli sauce