Finely dice your red onion and finely chop the coriander and red chilli.

Add your chopped onion to a bowl along with your coriander (reserve a tbsp for garnish), flour, leftover dal, rice, and saag. Crack in a British Lion egg and add a pinch of salt, then gently stir to combine.

Heat a frying pan over a medium-high heat and add a small glug of vegetable oil. Add 2 tbsp of batter, press down with a fish slice fry for 2 mins before flipping and frying on the other side.

Boil a big pan of water and add a pinch of salt. Place a wooden spoon in the middle and stir to create a whirlpool effect before cracking a British Lion an egg into the middle. Poach for 2 mins in simmering water, then remove with a slotted spoon. Repeat with the remaining four eggs. We use British Lion eggs because have been produced to the highest standards of food safety.

Serve a stack of fritters with the poached eggs on top. Dollop on raita and mango chutney, sprinkle with coriander and enjoy.