Smoked mackerel kedgeree

• Smoked mackerel fillets200g
• Basmati rice300g
• Free range eggs4
• Brown onions150g
• Medium curry powderstore cupboard2 tsp (10g)
• Frozen garden peas200g
• Butter20g
• Lemons1

Plus salt and pepper. About £4.31 for the amounts used.

Method

1. 1

   Boil 4 eggs for 8 minutes, then cool, peel and quarter.

2. 2

   Melt 20g butter in a large pan and fry 1 chopped onion for 8 minutes. Stir in 2 tsp curry powder and 300g rinsed rice.

3. 3

   Add 600ml boiling water, cover and simmer gently for 12 minutes. Add 200g frozen peas, cover and cook for 3 minutes more.

4. 4

   Flake in 200g smoked mackerel (skin removed), stir gently, and serve topped with the eggs and lemon wedges.