For the egg curry: 6 eggs 2 tbsp grapeseed oil 10g finely chopped ginger 1 tbsp tandoori masala,

recipe follows 1 tsp turmeric 1 tsp ground fennel seed 150g tomatoes 250ml vegetable broth 245g natural yoghurt 15g chickpea flour Pinch of salt and freshly ground pepper For the tandoori masala: 2 tbsp Spanish paprika 2 tbsp coriander powder 2 tbsp cumin powder tsp salt tsp freshly ground pepper 50g garam masala
Egg curry For the egg curry: 1) Gently place the eggs in a saucepan and add enough water to cover the eggs. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 mins. Remove from the heat and allow eggs to cool. Remove the eggs from the pot and peel off shells. Reserve. 2) Heat the oil in a shallow, wide pan over medium-high heat and add ginger. Cook for 15 secs and then add the spices and stir to toast for about 10 secs, then turn the heat down. Add the tomatoes and cook for another 2 mins. Turn heat to medium and add vegetable broth and bring to a simmer. 3) In a separate bowl, whisk the yoghurt and chickpea flour together and then slowly stir into the tomato sauce. Bring to a boil and then reduce heat to low and continue to cook for about 15 mins. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve with rice.

For the tandoori masala: 1) Mix everything together in a small bowl. Store in a jar with a tight fitting lid.

For the salad: 1 large carrot, peeled 270g shredded napa cabbage, from 1 small cabbage 140g shredded cos lettuce, from 1 small lettuce 1 small red pepper, seeded and deveined, thinly sliced 5g fresh Thai basil leaves or fresh mint leaves, chopped 300g thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts) 1 tbsp toasted white or black sesame seeds* see Cook's Note 45g slivered almonds, toasted** see Cook's Note For the dressing: 4 tbsp peanut or vegetable oil 30ml low-sodium soy sauce 30ml rice vinegar* tsp granulated sugar Salt and freshly ground black pepper, optional 20g chow mein noodles, for garnish
Asian chicken salad For the salad: 1) Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds. For the dressing: 1) In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. 2) Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve. * Cook's Note: can be found in specialty Asian markets.

** Cook's Note: to toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180C/Gas 4 oven for 8 to 10 mins until lightly golden. Cool completely before using.