Cauliflower rice kedgeree

PER SERVING: 473 cals, Protein 40.3g, Carbs 27.4g

Prep 20 mins • Cook 20 mins

you simply won’t notice that the starchy rice has been replaced by nutritious, low- carb cauli-rice in this dish. It can be eaten hot or at room temperature. you could add steamed greens for a bit of colour and bite.

SERVES 2

• 2 medium free-range eggs

• 1 medium onion peeled, ½ diced and ½ sliced into rings

• 1 ½ tbsp olive oil

• 1 tsp curry powder

• 2 bay leaves (optional)

• 2 skinless smoked haddock fillets illets (about 120 g each)

• 200 ml full-fat milk

• 25 g raisins

• ¼ large cauliflower, grated

• 1 small courgette, finely sliced

• 1 tbsp chia seeds

• Generous bunch flat-leaf parsley, roughly chopped

• 1 tsp fresh lemon juice

PLACE a small saucepan filled with water over a high heat and bring to the boil. Add the eggs and ndcook cook for 5 minutes (for runny yolks). Cool under cold running water, then gently tap the eggs all over and carefully remove the shells. Set aside. Place the onion rings and the oil in a large frying pan over a medium heat and fry until golden brown. Remove with a slotted spoon and set aside.

Add the diced onion to the pan and fry gently over a low heat for about 2 minutes. Stir in the

cu curry powder, bay leaves (if usi using) and fish, then pour in the milk t to cover. Bring to a simmer. Addthe Add the r raisins, grated cauliflower, courgette and chia seeds, cover and simmer for 5 minutes, until the fish is cooked through. Remove and discard the bay leaves, and stir in the parsley and lemon juice. Gently break up the cooked fish and season generously with freshly ground black pepper.

Serve with the eggs halved and placed on top, and the whole dish sprinkled with the onion rings.