It's Tuesday evening …

… and Kedgeree as promised :

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

I'm using frozen mixed vegetable rice, microwaved – it took 8 minutes – whenever you've time – set aside cool, cover and fridge ready for use later.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and mix thoroughly.

Cook your smoked haddock – use fresh if you can get it – or frozen - whichever you find most convenient. Bake in the oven straight from the freezer at 170fan/190c/Gas 5 for 30 minutes or poach for 15 minutes in a medium saucepan, covered with equal amounts of milk and water. Set aside to cool and then box and fridge until ready to use. Break the fish into small chunks and fold into the rice.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with freshly baked French bread.

It's up to you what you do

I cooked the rice and fridged

I cooked the fish and fridged

I chopped and bagged the onion

I hard-boiled the eggs

as additional Sunday “I'm in the kitchen anyway” tasks

If there's one thing that drives me mad it's fantasy timings given in recipes. To back up my mouth I set my timer. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

Faff free food in 10 minutes - hold that thought ...