Dal baked eggs with herby yogurt & naan

Preheat the oven to 190ºC, gas mark 5. Heat the oil or ghee in a small ovenproof frying pan until hot. Add the spices from the smallest pouch in the spice kit, then remove from the heat for 15 seconds. Return the pan to the heat and stir in the lentils from the large pouch.

Add the tarka from the medium pouch, 2 tbsp water and the spinach. Cover with a lid (or use a baking sheet) for a couple of minutes to allow the spinach to wilt. Stir in the chickpeas and bring to a simmer.

Make 2 wells in the dal, then break an egg into each. Bake in the oven for 10-12 minutes, or until the whites are set and the yolks are done to your liking. Set the naans on a baking tray, sprinkle with a little water and bake for the final 2-3 minutes of cooking time.

While the eggs cook, roughly chop the coriander and stir into the yogurt with the lime juice, then season. Serve the baked eggs and dal topped with dollops of yogurt, the naan, some extra coriander and lime wedges for squeezing over.