Hot-smoked trout kedgeree with spring onions & basil

Serves 3 Prep 15 mins Cook 20 mins £1.97 a portion 643 kcals, 24g fat, 12g sat. fat, 2g sugar 3 medium eggs 300g basmati or long-grain rice 2 tsp curry powder ½ tsp turmeric bunch spring onions small handful chives 125g pack hot-smoked trout 50g butter small handful thyme leaves, to serve

FOR THE DRESSING

2 tbsp crème fraîche juice ½ lemon

Place the eggs in a small pan, cover with cold water and set on a high heat. As soon as the water comes to the boil, let it bubble away for 4 mins for almost-hard-boiled eggs.

Boil the kettle. Tip the rice, curry powder and turmeric into a pan. Pour in boiled water to about 2cm above the rice (about 500ml, if you want to be pedantic). Cover with a lid, return to the boil, then reduce the heat to low and simmer following pack instructions.

Meanwhile, slice the spring onions ( both the green and the white bits), snip the chives and break the fish into bite-sized flakes (removing fine bones). Set everything aside.

Once the eggs are ready, drain and run them under a cold tap for a moment to stop them from cooking. Peel the eggs, cut them lengthways into quarters and set aside.

Next, prepare the dressing. Spoon the crème fraîche into a small bowl and squeeze in the lemon juice. Stir together to combine, then season to taste (it should be quite thin, for drizzling).

Check the rice is tender and fluff it up with a fork. Add the butter and let it melt for a moment before stirring it through. Add the spring onions, chives and smoked trout. Season and gently stir everything together.

Divide the kedgeree between 3 serving bowls, arrange the quartered eggs on top and drizzle over some dressing. Scatter over the thyme leaves and serve.