Boil the eggs for 6 minutes and then immediately plunge into iced water. Allow to cool and then carefully peel and place on a cloth.

Season the cod with korma curry spices and salt, enough to lightly cover it all, and cook this in the oven at 170°C for 8 minutes. Take the cod out of the oven, allow to cool and then break into pieces.

Bake a couple of large jacket potatoes in the oven until soft and scoop out the middle. Squeeze the chopped gherkins and capers and finely dice. Add a knob of soft butter to the potato and mix all with the cod at a ratio of 2:1 potato mix: fish.

Roll into 120g balls, flatten the mix and then carefully wrap around the egg, don’t squeeze too hard!

Whisk a couple of eggs, have some flour and bread crumbs at the ready. Start with flouring then dip into the whisked egg and finally coat in bread crumbs.  Deep fry them for 4 minutes and then in the oven for 4 minutes at 180°c or place them in the air fryer for 6 minutes.

You get a better golden finish by frying. Serve with curried mayonnaise – a simple mix of sweet chilli sauce, Tabasco, Lingham’s chilli sauce and korma powder.