A tastier and healthier version of ever-popular, picnic-hamper Scotch eggs made here with beef mince, not sausage meat and baked not fried. They are also perfect for Sunday night suppers served up with a salad. If you keep hard-boiled eggs in the fridge, you'll save around 10 minutes cooking time. We use 60g eggs. Makes 4 serves

4 hard-boiled eggs, peeled
400g (14oz) lean beef mince
¼ cup sweet chilli sauce
¼ cup sesame seeds

Preheat the oven to 190ºC (360ºF) and line a baking tray with baking paper.

Combine the mince with the sauce mixing together thoroughly (with clean hands) and season to taste with salt and freshly ground black pepper. Divide the mixture into four portions.

Flatten one portion slightly then wrap it around an egg, smoothing and patting to completely cover the egg. Roll in sesame seeds and place on the baking tray. Repeat wrapping each of the remaining eggs in a portion of the mince mixture and rolling in the sesame seeds.

Bake in the oven for 25–30 minutes until the mince is cooked through. Serve hot or warm.

Nifty & thrifty tip

There's a trick to hard boiling eggs so that when you peel them you just remove the shell and not half the white as well. Put them in a small saucepan, cover with cold water and bring to the boil. Boil for 7 minutes (8 if they are jumbo sized), then remove from the heat, drain and cool in a bowl of cold water with some ice cubes for extra chill. Gently tap or roll the egg so it has little cracks all over and then peel.