Lisa’s Healthy Favourites

The TV star’s food picks

SUPER SIMPLE KEDGEREE (Serves 2)

◆ 2 x 120g boneless skinless dyed smoked haddock fillets ◆ 1 tablespoon coconut oil ◆ 1 x 200g packet microwaveable cauliflower rice, or half a head of fresh cauliflower ◆ 2 tablespoons curry powder 1 Brush the fish fillets with a little of the coconut oil and season them well. 2 Place under the grill and cook for around 4 minutes before flipping the fish over and cooking for another 4 minutes. Once they are cooked, set them aside to cool for a few minutes. 3 Meanwhile, microwave the cauliflower rice according to packet instructions. If you’re making your own, grate the cauliflower using a grater with medium-sized holes so ◆ 4 tablespoons fresh flat-leaf parsley, chopped ◆ 2 hard-boiled eggs, cut into quarters ◆ Sea salt and freshly ground black pepper

it’s got a chunky texture. Then pop it into a microwaveable bowl, cover with cling film and cook for 3 minutes. 4 Mix the curry powder and the rest of the coconut oil together in a mixing bowl and add the rice and the chopped parsley. Stir well to make sure everything is evenly coated. Once the fish have cooled enough to handle, carefully flake them into the bowl and gently fold them into the rice and season to taste. Top with the egg quarters and serve.