Technically, a ‘balti’ means a bucket. But this recipe uses four spices to create an exotic twist to a store cupboard favourite. It makes a change to traditional beans on toast and also makes a great breakfast accompaniment to eggs.

Serves 2

1 tbsp rapeseed oil

1 small onion, chopped

¼ tsp ground cumin

¼ tsp ground coriander

A pinch of chilli powder or 1 green chilli, finely chopped

200g can baked beans

Heat the oil on a medium heat in a frying pan or small saucepan, then tip in the asafoetida, if using. When it crackles, put in the onion. Fry for 3-4 minutes, stirring continuously. Tip in the cumin, coriander and chilli powder and fry for another minute. Add the beans, reduce the heat and cook for 1 more minute. Serve hot with toast or on jacket potatoes.