Kedgeree

1. Put a large pan on a medium heat. Add olive oil and heat till shimmering.  

2. Once hot, add diced onion. Cook until softened and golden, approximately 6 minutes.

3. Whilst frying rinse your rice till the water runs clean.

4. Once onion is soft, add minced garlic and all spices. Season with salt and a good grind of pepper. Cook for a further 2 minutes, stirring constantly to ensure the garlic doesn’t burn.

 5. Add the 4 eggs to a separate pan of cold water and bring to a boil. Once boiling, cook for 6 minutes. Once 6 minutes is up, remove from the pan and place in a bowl of iced water (or run under cold water until the eggs are cool to touch.

6. Once the onion and spice mix are fragrant, add the rinsed rice and 500ml of cold water. Bring to the boil. When the water is boiling, cover the pan with a lid and turn the heat down to low. Cook for 6 minutes, stirring occasionally.

7. Flake the mackerel fillets using two forks. Peel the eggs and cut lengthways into quarters, reserve for serving.  

8. Add the peas and flaked mackerel to the pan of rice and cook for a further two minutes. Season to taste.

9. Divide into 4 bowls (or plates) and serve with a big squeeze of lemon juice, a healthy sprinkle of coriander and the reserved quarters of boiled egg.

If your not a fan of coriander top with fresh parsley instead!