Kedgeree

Kedgeree is a great weekend breakfast or brunch and is surprisingly cheap to make. If you are new to tofu, this is a good place to start – a clever way to get a dose of soya in a familiar dish.

SERVES 4

140g brown basmati rice 3 eggs 4 tbsp stanol spread 1 onion, chopped 1 red chilli, deseeded and chopped 2 tbsp curry powder 1 tsp black mustard seeds 1 tsp cayenne pepper 100g firm tofu, cubed 2 small smoked mackerel fillets, flaked 4 spring onions, sliced Handful flat-leaf parsley, chopped

Salt and freshly ground black pepper Put the rice in a pan with 280ml of cold water and a pinch of salt. Bring to the boil, stir, cover and reduce the heat. Simmer gently for 15–20 minutes, or until all the liquid has been absorbed. Alternatively, follow the instructions on the packet.

Meanwhile, boil the eggs in a separate pan for 7 minutes. Drain and set aside. Heat 2 tablespoons of the stanol spread in a non-stick frying pan over a medium heat. Add onion and chilli and cook for 5–10 minutes, or until the onion is soft. Add the curry powder, mustard seeds and cayenne pepper. Fry for a further 1–2 minutes. Drain the rice and stir into the spicy onion mix. Add the remaining stanol spread, tofu, mackerel and the spring onions and most of the parsley. Season, then heat through gently for a few minutes until hot. Peel and quarter the boiled eggs. Divide the kedgeree between bowls and top with the egg quarters and parsley.