SMOKED MACKEREL KEDGEREE

This takes no time at all to whip up and makes the perfect breakfast for Christmas day. Change the mackerel for kippers, if you're anything like my Dad, or throw in trimmings of last night's smoked salmon.

Smoked mackerel kedgeree

Serves 2

2 free-range eggs

good drizzle olive oil

knob of butter

1/2 banana shallot, sliced

1 clove garlic, chopped

1/2 tsp cumin seeds

1/2 tsp cayenne pepper

1/4 tsp turmeric

250g cooked basmati rice

handful spinach leaves, washed and roughly sliced

150g smoked mackerel fillets, skin removed

handful dill leaves, roughly chopped

lemon wedges to serve

 
1. Bring a pan of water to the boil and cook the eggs for 5 minutes until soft boiled. Drain and rinse under cold water before peeling and slicing in half.
2. Meanwhile, heat the olive oil and the butter in a frying pan and fry the shallot for a few minutes until just softened. Add the garlic, cumin, cayenne and turmeric and fry for a further 2 minutes.
3. Stir in the rice until coated in the spices and hot through. Add the spinach and fry until wilted then flake in the mackerel and stir in the dill. Season and squeeze in lemon juice to taste. Serve with the soft-boiled eggs.