Heat the oil in a large pan and fry the rinsed lentils, leeks, cardamom, cloves, cinnamon sticks, bay leaves, allspice and curry powder over a low heat for 20 minutes.

Add 700ml water to the pan and cover the whole lot with a lid. Cook for a further 30 minutes, until the lentils are cooked and there is no water left in the pan. If you find that your lentils want another 10 minutes, add a small splash of water to the pan before letting them go further. Discard the bay leaves, cinnamon sticks and cloves. Adjust the seasoning and add the 2 tsp oil.

Fork the lentils and leeks to help cool them down before you add the parsley, flaked mackerel, eggs (halved) and spring onions to the rest of the salad.

Squeeze the lemon juice over and sprinkle with cayenne pepper before serving with the sour cream and chives on the side (if using). 780 calories per portion 2½ of your five-a-day.

Variations:

Swap in smoked haddock for mackerel, baked whilst the lentils arc cooking. Swap the lentils for a mixture of basmati rice and lentils, or just rice. Add turmeric to the rice (if using).