Hugh rustles up some retro cool with this egg curry recipe from River Cottage Everyday
Sweat the onions, garlic and ginger in the oil, stirring occasionally, until onions are softened. Add the chillies, curry powder and cayenne pepper and combine well, cook for a further minute then add the coconut milk and vegetable stock. Leave to simmer for 15 minutes until reduced a little.
Cook the lentils separately by bringing to the boil in unsalted water and simmering for 20 minutes until tender.
Stir the spinach into the spiced onion mixture, followed by the lentils. Finally add your shelled, hard boiled eggs, salt and pepper to taste and lemon juice, and heat until the eggs are warmed through.
Top with freshly chopped coriander to serve.
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