Thoroughly wash the rice under cold water. Add the drained rice to a saucepan with the bashed cardamom pods, cloves, turmeric, bay leaves, and a generous pinch of smoked salt (or regular is fine). Add twice the amount of water, bring to a boil, then cover with a lid. Lower the heat and leave to gently simmer for 15 mins.

Meanwhile, heat a three tablespoons of olive oil in a wide frying pan. Toast the chilli flakes, smoked paprika, mustard seeds, cumin seeds, garam masala, and curry leaves for a minute or so until popping and fragrant. Add the finely sliced onion, ginger, grated carrot, and another pinch of smoked sea salt. Stir and lower the heat, continuing to fry until gently soft and a bit coloured - roughly 7-8 minutes.

When the rice is done, remove it from the heat. Remove the lid, cover the pan with a clean tea towel, and then replace the lid. (This will help absorb any extra moisture). Leave it to rest, which it will be all the better for, while you ready the other things.

Now, set a pot of water boiling. Boil your eggs for 6 mins (for soft-set), before removing them into a bowl of cold water.

Stir a big blob of butter into your spiced onion mix, followed by the drained chickpeas and frozen peas. Gently heat for about 3-4 minutes until warmed through. Uncover the rice and fish out the bay leaves. Stir the rice through everything else.

Uncover the rice and fish out the bay leaves. Stir the rice into the pan with chickpeas and mix well to combine.

Peel and halve your eggs, then scatter over the top. Serve with lemon wedges, lots of chopped fresh parsley and pickles of choice.