Boil for 5 mins, then cool quickly in cold water.

Carefully shell.

It's important to always use the egg size stated in the recipe.

2)While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft.

Stir in the curry paste and fry for a few mins more.

Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.

3)Divide the mixture into 6 and flatten with your hands (if the mixture you’re using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg – the mixture will seal well as you press it together.

Roll in the cashews and chill until ready to cook.

Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you’re having trouble.

The prepared eggs can be kept in the fridge overnight.