1. Cook the lentils as directed on the pack until just tender but still al dente. Drain well.

2. Whisk together the flour, egg, milk, cumin and salt until smooth. Pour the batter into a bowl and stir in the lentils, one of the chopped chillies and the coriander and set aside.

3. Trim the spring onions and thinly slice, roughly chop the tomatoes and stir both into the yogurt, season with salt and pepper and add the remaining chopped chilli.

4. To cook the fritters heat three or four tbsps of the vegetable oil in a large heavy based frying pan. Take a large tablespoon and drop three or four spoonfuls of the lentil mixture into the pan. Cook over a medium heat for about 3-4 minutes until beginning to crisp and turn golden, then using a fish slice turn over to cook again the same way using more oil is needed.

5. Serve the Beluga® lentils fritters with the spring onion, tomato and yogurt raita.