Kedgeree

1. Fill the frying pan with boiling water, add the eggs (gently with shell on), bay leaves, peppercorns and fish, bring to a simmer.

2. Chop or slice the peeled ginger, chilli, (spring) onions and coriander (reserving
a few leaves).

3. Put the mustard seeds and turmeric into the casserole pan with 1 tablespoon of olive oil, and when they become fragrant and start to pop add in the chopped veg and stir fry until cooked.

4. Remove the eggs after 6 minutes and place in bowl of cold water before peeling.

5. Remove the fish from the pan, remove any skin and flake it into the vegetable / spice mix. Then add the zest and juice of the lemon before stirring in the rice and peas.

6. Season to taste and scatter over a few extra coriander leaves to garnish. Serve with Harissa yoghurt (see my other recipes).