Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan

This is one of the best risottos I have had in a while. It's packed full of veg and wonderfully tasty. It comes from Jamie's Super Food Family Classics, a book which I am really enjoying diving into. The recipes are super easy, always seem to work and taste fab to boot!

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan
(from Super Food Family Classics - Jamie Oliver)
(Serves 4)

1 onion, finely chopped
2 leeks, finely chopped
oil
1.2l vegetable stock
300g arborio rice
350g frozen chopped spinach
350g frozen peas
300g cottage cheese
1/2 bunch fresh mint
15g parmesan

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and leek and cook for 10 mins, stirring occasionally, until softened.

Stir the rice and spinach into the veg for 2 mins, the gradually add the stock a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next. Repeat for about 20 mins or until the rice is cooked, adding the rest of the peas for the last few mins.

Blitz the cottage cheese with the rest of the peas and most of the mint leaves in a food processor until smooth. Stir most of the cottage cheese mixture through the risotto, taste and season. The divide between four plates. Serve with a spoonful of cottage cheese mixture, a grating of parmesan and some chopped mint leaves sprinkled over.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta

I made this a little while ago and it is really easy and super tasty. I am really enjoying making things from this cookbook.

Cheat's Pea Soup with Ham, Pasta, Mint and Feta (from Jamie's Super Food Family Classics)
(Serves 4)

1 bunch spring onions, roughly chopped
300g frozen peas
300g frozen chopped spinach
100g smoked ham, roughly chopped
1/2 bunch mint
300g dried wholewheat pasta
50g feta

Put the spring onions into a blender with the peas and spinach. Tear in the ham, mint leaves and then cover with 400ml of just boiled water. Put the lid on and blitz until smooth, stopping to scrape down the sides if you need to.

Pour into a large pan on a high neat and add another 1.2l of boiling water. Smash up the pasta into random shapes and stir into the soup. Bring back to the boil and simmer until the pasta is cooked through, stirring regularly and adding splashes of water to loosen. Season.

Divide the soup between bowls and crumble over the feta. Serve.

Ham and Pea Fritters

I loved these fritters. They are so easy to make and very tasty. I served them on a bed of salad leaves with a poached egg. Yum!

Ham and Pea Fritters (from Hairy Dieters Fast Food)

(Makes 12)

300g frozen peas

60g plain flour

1 tsp baking powder

2 eggs

2 tbsp milk

100g cooked ham diced

cooking spray

salt and pepper

For the mustard sauce

1 tsp mustard

4 tbsp natural yoghurt

Put the peas into a saucepan and pour over a just boiled kettle of water. Leave to sit for 2-3 mins. Drain the peas and then mash or puree them roughly - you want a mixture of whole and crushed peas.

Put the flour and baking powder in a large bowl and season with salt and pepper. Break in the eggs. Using a fork break up the eggs and then mix into the flour until it is all mixed together. Add the milk and whisk to make a smooth batter. Stir in the peas and ham.

Heat a large frying pan and spray with cooking spray. Add tbsp of the batter spacing them well out. Cook for 2-3 mins until they are browned underneath, then flip over and cook the other side. Remove and keep warm whilst you cook the rest.

Stir the mustard into the yoghurt to make the sauce and serve with the fritters.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Mixed Beans with Many Spices and Lovage

My Mum saved me some runner beans from her last crop, just so I could make this recipe! It was lovely and fresh and full of well, beans! 

Mixed Beans with Many Spices and Lovage (from Plenty by Ottolenghi)
(Serves 4)

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp tomato purée
½ tsp each ground cumin, turmeric and coriander
1 tsp each ground ginger and cardamom
pinch of ground cloves
400g can chopped tomatoes
1 tsp caster sugar
150g sugar snaps, halved at an angle
200g runner beans, sliced at an angle
250g shelled broad beans
2 tbsp chopped lovage salt and black pepper

Heat the oil in a large pan and add the onion. Sauté on medium heat for 3 mins, stirring frequently; add the garlic and cook for 1 more min. Now add the tomato paste, spices and some salt and pepper and keep on cooking and stirring for another min.

Next, add the tomatoes, sugar and all the peas and beans. Stir to mix. Bring to the boil, then cover and simmer gently for 15 to 20 mins, or until the sugar snaps are cooked through but are still crunchy. Season. Stir in the lovage and then served.

Chicken and Ham Hock Pretzel Pies

These were absolutely yummy. Something a bit different with the pretzel topping, full of chicken and ham. I served it with green veggies.

Chicken and Ham Hock Pretzel Pies (from WeightWatchers)

(11 Smart Points per serving)

(Serves 4)

165g strong white bread flour, plus extra to dust 

½ x 7g sachet fast action dried yeast 

1 tsp brown sugar 

1 tbsp olive oil 

Calorie controlled cooking spray 

1 onion, finely sliced 

300g skinless chicken breast fillet, diced 

2 tbsp plain flour 

300ml chicken stock, made with ½ stock cube 

2 tbsp half-fat crème fraiche 

150g cooked ham hock, shredded 

100g frozen peas 

1tbsp fresh thyme leaves  

2 tbsp bicarbonate of soda 

rock salt 

Put the bread flour in the bowl of a stand mixer. Combine 110ml warm water with the yeast, sugar and half the oil, and add to the flour. Mix for 5 mins, until you have a smooth dough. Put in a bowl misted with cooking spray, cover, and let rise in a warm place for  30 mins to 1 hour, or until doubled in size.

Meanwhile, in a large frying pan, gently fry the onion in the remaining oil for 3-4 mins, until soft. Add the chicken and fry for 2-3 mins. Add the plain flour and cook for 1-2 mins, stirring. Gradually add the stock, stirring well between each addition. Simmer gently until the sauce starts to thicken, then add the crème fraiche, ham, peas and thyme. Set aside.

When the dough has risen, tip it onto a floured surface and divide into four equal portions. Roll each one into a long sausage, then form a U shape. Cross the ends over each other twice, fold the U down to sit on the two ends, and press the ends in to secure. Leave to rise for 20-30 mins.

Preheat the oven to 180C. Divide the pie filling between four pie dishes. Bring 1 litre of water to the boil and gently poach the pretzels, two at a time, for 1 min, turning once. Remove with a slotted spoon. Put a pretzel on top of each pie, scatter with the rock salt and bake for 20-25 mins, until deep golden brown.

 

Broccoli, Pea and Spinach Gnocchi Bake

An easy veggie dish that came straight out my veg bag and the freezer.

Broccoli, Pea and Spinach Gnocchi Bake
(Serves 4)

800g gnocchi
1 head broccoli, cut into florets and stalk chopped
100g frozen peas
2 large handfuls spinach
3 garlic cloves, crushed
bunch mint, chopped
300g crème fraîche
salt and pepper
Parmesan cheese, grated

Preheat the oven to 200C. Grease the inside of a 2-litre ovenproof dish.

Bring a large pan of water to the boil. Add the gnocchi, broccoli and peas. Bring the water back to the boil and simmer for 3 mins, until the gnocchi are bobbing on the surface. Drain straightaway.

Return the gnocchi and peas to the saucepan and stir through the spinach, crushed garlic and mint. Add the crème fraîche. Mix until all the ingredients are evenly distributed and then season well with salt and pepper.

Transfer the contents of the pan to the greased dish, level the surface, scatter with parmesan and cook, covered, in the preheated oven for 20-25 mins, until the gnocchi have puffed a little. Serve straight from the oven.

Salmon and Bulgar Pilaf Salad

I served this as a salad but I think the original recipe was meant to be eaten hot. Delicious!

Salmon and Bulgar Pilaf Salad (from BBC Food)
(Serves 4)

4 salmon fillets, boned and skinned
1 tbsp smoked paprika
250g bulgur wheat
85g frozen peas
200g runner beans, chopped
2 tbsp chopped chives
2 tbsp chopped parsley
salt and pepper
juice 1/2 lemon

Preheat the oven to 180C.

Sprinkle the smoked paprika over the salmon and cook in the oven for 12-15 mins, or until the salmon is cooked through.

Meanwhile, cook the bulgar wheat according to packet instructions. Add the beans for the last 5 mins of cooking time and the peas for the last 3 mins.

Flake the salmon and mix it into the bulgur wheat with the peas and beans. Add in the chives and parsley and squeeze over the lemon juice. Season with salt and pepper and serve.

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)


1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

Spring Greens Coconut Curry

This is one of the most flavourful curries I have eaten in a long time. It is packed full of fresh veg and tastes amazing. I served it over a bowl of rice.

Spring Greens Coconut Curry (from Cranks)
(Serves 4)

1 head broccoli, cut into small-ish florets
4 new potatoes thickly sliced
8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
150g frozen peas
3 tbsp oil
1 onion, sliced
2 cm root ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 large chilli, deseeded and chopped
2 tomatoes, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
handful baby spinach, roughly chopped
400ml tin coconut milk
handful fresh coriander, roughly chopped
juice 1 lime

Put the potatoes into a large saucepan, bring to the boil, add the broccoli and cook for 6 mins. Add the asparagus and peas and cook for a further 2 mins. Drain and return to the pan, and set aside.

Heat the oil in a large saucepan, add the onion, ginger, garlic and chilli and cook for 2 mins. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook for 5 mins. Add the coconut milk, and simmer for a further 5 mins. Add the vegetables and cook for 2 mins.

Stir through the spinach and half of the coriander, then remove from the heat and squeeze in the lime juice. Serve.

Sausage and Veg Casserole

I love this casserole. It's packed full of spring veg and feels much lighter than a winter casserole. I actually used asparagus and sugar snap peas instead of broad beans. I used this to clean out the fridge of veg and creme fraiche, which is why it has way too much sauce, I had more creme fraiche than I realised! The taste of this is just so good. I served it with cauliflower mash. 

Sausage and Veg Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp olive oil
12 sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic clove, crushed
½ red chilli, finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean, halved
300g broad bean, double podded
300g pea
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate.

Tip the onion and fennel into the pan and cook for 10-15 mins until soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few more mins, stirring occasionally.

Stir in the flour and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well.

Cover and simmer for 30 mins. Add the green beans, broad beans and peas, then cook, uncovered, for 2 more mins. Stir in the crème fraîche, lemon zest and juice, and herbs. Serve.

Fish Pie Pancake Bake

I love anything with pancakes. I especially love putting them in a bake. This fish pie bake is perfect. I used a fish pie mix I found reduced at the supermarket, which had salmon, cod and smoked haddock in it and I added peas and leeks but you could add pretty much any veg you like.

I have definitely mastered white sauce! Now I get a luscious thick sauce rather than a rather runny one. I am so happy, small things!

Fish Pie Pancake Bake (from Fuss Free Flavours)
(Serves 6)

500ml milk
600g mixture of fish
30g butter
1 heaped dsp plain flour
handful chopped vegetables
1 heaped dsp finely chopped gherkins or capers
6 large pancakes

Preheat the oven to 190C.

Put the fish and the milk in a microwave proof bowl and microwave on high for 5-10 mins until the fish is cooked. Drain reserving the milk and put the fish on a plate.

Melt the butter in a large saucepan, add the flour and cook for a min stirring all the time. Reduce the heat and add the milk a little at a time, stirring to get a smooth sauce. Carry on cooking, stirring from time to time until the sauce has thickened.

Using two forks separate the fish into flakes, discarding the skin and any bones. Add to the white sauce together with the vegetables and gherkins or capers. Season to taste.

Put a bit of the fix mixture in the middle of each pancake and roll up, then place in an ovenproof dish. Top with any remaining fish mixture and sprinkle with a little finely grated cheese. Put into the oven and bake for 20–25 mins until piping hot and starting to turn golden.

Pesto Ricotta Pasta Salad

I used some leftover ricotta to make this pasta salad and it was delicious, definitely on i'll be making again.

Pesto Ricotta Pasta Salad (adapted from Budget Bites)
(Serves 1)

50g dried pasta 

1 tbsp ricotta
1 tsp pesto
squeeze lemon juice
pepper
1 spring onion, sliced
30g frozen peas
8 olives, halved
2 sun-dried tomatoes, sliced

Bring a pan of water to the boil and add the pasta, cook according to the packet instructions. Drain the pasta, run under the cold tap, and drain again well.

In a bowl, combine the ricotta, pesto, lemon juice and pepper. Stir until combined. Add the spring onion, peas, olives, sun-dried tomatoes and the pasta and stir well until everything is coated in the sauce.

Beef Chow Fun

I actually used bison in this rather than beef as that's what I had in the freezer. It was a very tasty stir fry. I also chopped up my own veggies rather than using pre-packed stuff but I thought that would make it easier for everyone. Quick and easy to make.

Beef Chow Fun (adapted from Gimme Some Oven)
(Serves 4)

200g rice noodles
2 tbsp oil
2 steaks, cut into bite-sized pieces
1 onion, sliced
2 packs stir fry veg
4 spring onions, sliced into 2-inch pieces
1 tsp sesame oil
salt and white pepper, to taste

MARINADE
3 garlic cloves, crushed
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp grated peeled fresh ginger ( or ½ teaspoon dry ginger)
1 tsp sriracha
1 tsp cornflour
salt


Whisk together all the marinade ingredients in a small bowl. Pour half the marinade onto the beef and toss to combine. Cover and refrigerate for at least 10 mins, or up to 8 hours. Refrigerate the second half of the marinade as well.

Cook the noodles according to packet instructions.

When you're ready to cook the dish, heat oil in a large frying pan over a high heat. Remove the beef from its marinade and add it to the pan. cook for 1-2 mins until starting to turn brown. Set aside on a plate.

In the hot pan, add the onions and stir fry veg and stir fry for 2-3 mins, stirring occasionally. Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 min. Add the spring onions and sesame oil and stir fry for 1 more min. Season and serve.

Cold Sesame Soba Noodles with Duck

This was a spur of the moment clean out the fridge lunch. Like everyone, I guess, I spent too much over Christmas and in the sales so I am trying to tighten my belt a bit in January and use what I already have in the fridge, freezer and cupboards. Having said that my well stocked kitchen is a treasure trove of ideas! This was a very tasty salad.

Cold Sesame Soba Noodles with Duck
(Serves 1)

1 duck breast steak
1/2 tsp five spice powder
2 tsp soy sauce
1 tsp oil

50g soba noodles
handful mangetout or sugar snap peas
1 carrot, halved and cut into matchsticks
2 tsp rice vinegar
5 tsp soy sauce
2 tsp sesame oil
1 tbsp toasted sesame seeds

Put the duck steak into a bag or bowl and sprinkle over the five spice powder and the soy sauce. Leave to marinate for 10-15 mins.

Heat the oil in a frying pan and add the duck breast. Cook for 2 mins on each side until browned.

Bring a pan of water to the boil and cook the noodles according to packet instructions. Adding the mangetout for the last 2 mins of cooking time. Drain, run under the cold tap and drain again well.

In a bowl or your lunch box  mix vinegar, soy sauce and sesame oil. Add the noodles, carrots and mangetout to the bowl and toss well to combine. Add the sesame seeds and toss again.

Slice the duck and place on top and serve.

Tuna Ranch Pasta

Another Ranch dish, this one actually worked really well. I loved the flavours and it came together in about 20 mins.

Tuna Ranch Pasta (from Hidden Valley)
(Serves 4)

250g dried pasta
250ml milk
200g cream cheese
1 packet Ranch Salad® Dressing & Seasoning Mix
2 large cans tuna chunks in spring water, drained
120g peas
20g parmesan, grated

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 3 mins.

Put the milk and cream cheese into a blender with the seasoning mix and blitz until smooth.

In a large frying pan, combine the pasta, peas, tuna, and dressing and cook over a medium heat until heated through. Sprinkle over the parmesan and serve.

Mango Turkey Biryani

With the Thanksgiving leftovers I made 3 dishes. None of which used very much turkey, this one has just 50g per person in it, but all are a brilliant way to use up the leftovers. This once again used ingredients I already had in the cupboard alongside the turkey and it was really tasty. If you want a bit more spicy add more curry powder.

Mango Turkey Biryani (adapted from Fuss Free Flavours)
(Serves 4)

1 tbsp oil 
1 onion, chopped 
2 cloves garlic, chopped 
1 tbsp curry powder 
½ tsp cumin seed, lightly crushed 
½ coriander seed, lightly crushed 
½ tsp ground turmeric 
3 cardamon pods 
250g basmati rice 
200g cooked turkey or chicken, chopped 
550ml chicken or turkey stock 
2 heaped tbsp mango chutney 
120g frozen peas and corn 
juice 1 lemon 
2 tbsp chopped coriander 

Heat the oil in a pan and add the onion and garlic, cook for about 5 mins until translucent. Add the garlic, curry powder, cumin, coriander seeds, turmeric and fry for another min until fragrant. Add the rice and turkey and stir. Pour over the stock and stir in the mango chutney. Season with salt and pepper. 

Bring to the boil and then turn the heat right down and leave to cook for 25 mins. 5 mins before the end of cooking stir in the peas, corn and the lemon juice. Once cooked stir in the coriander and serve.

Chicken and Pea Orzo Salad

To try and use up ingredients I had rather than go out a buy new stuff last week, I raided the cupboard and came up with this delicious and easy pasta salad recipe.

Lemon and Chicken Orzo Salad

(Serves 4)

250g dried orzo
zest and juice 1/2 lemon
4 tbsp Greek yoghurt
salt and pepper
2 chicken breasts, cooked and cut into chunks
120g peas
10 sun dried tomatoes, sliced
1 tbsp chopped tarragon

Bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, run under the cold tap and drain again well. In a large bowl, mix together the lemon and yoghurt. Add the orzo and remaining ingredients to the bowl and stir well to combine.

Somen Noodles with Prawn Curry and Peas

I made this on the fly, when I needed a quick dinner. It was really tasty. I found a packet of somen noodles at the back of the cupboard and in a bid not to waste anything I used it. I served it on a bed of stir fried veg to increase the veggie content. 

Somen Noodles with Prawn Curry and Peas (from Noodles
(Serves 6)

3 tbsp veg oil
1 garlic clove, minced
thumb sized piece of ginger, finely grated
1 tbsp curry powder
juice and zest 2 lemons
salt and pepper
300g somen noodles
24 raw large prawns
150g frozen peas
1 spring onion, thinly sliced

In a medium bowl combine 1 tbsp of the oil, the garlic, ginger, curry powder, lemon juice and zest. Season with salt and pepper, add the prawns, toss, and set aside to marinate for 20 mins.

Bring a pan of water to the boil. Add the somen and cook for about 2 mins. Shock in ice-cold water. Drain and transfer to a large bowl.

Heat the remaining oil in a large frying pan over a high heat. Saute the prawns and the marinade for about 1 min. Add the peas and toss for 1 min more. Add the prawns and peas with their sauce to the noodles. Mix well and divide between 6 bowls. Sprinkle over the spring onion and serve.

Jamie's 15 Minute Meals: Killer Kedgeree, Beans, Greens and Chilli Yoghurt

This is, I think, the first of these 15 minute recipes that I have been really disappointed with. The fish didn't cook in time and the eggs were only just cooked. Also the flavours were just, well, disappointing, it didn't taste much of curry and the greens didn't really add anything to the dish. Not one i'll be bothering to make again.

Killer Kedgeree, Beans, Greens and Chilli Yoghurt
(from Jamie's 15 Minute Meals)
(Serves 4)

Kedgeree
2 large eggs
4 bay leaves
450g undyed smoked white fish fillets
1 thumb-sized piece of ginger
1 fresh red chilli
1 bunch spring onions
1 bunch fresh coriander
2 heaped tsp mustard seeds
2 heaped tsp tumeric
oil
2 x 250g pack cooked brown rice
300g frozen peas
1 lemon

Greens
200g green beans
1 big bunch chard
1 tbsp extra-virgin olive oil
1/2 lemon

Yoghurt
3 tbsp fat-free natural yoghurt
1 tbsp sweet chilli sauce
1/2 lemon

Ingredients out, Kettle boiled, Large frying pan, high heat, Large casserole pan, medium heat, Medium lidded pan, medium heat.

Fill the frying pan with water, add the eggs, bay leaves and smoked fish, then reduce to a simmer. Refill and boil the kettle. Finely chop or slice the peeled ginger, chilli, trimmed spring onions and coriander (reserving a few leaves). Put the mustard seeds and tumeric into the casserole pan with 1 tbsp of oil, and when they pop, scrape in the chopped veg from the board, stirring regularly.

Line the beans up and cut off the stalks, put into the medium pan with a pinch of salt, then cover with boiling water and the lid. Line up the chard leaves, cut off and slice the stalks. Add the stalks to the beans. Stir the cooked rice, peas and the juice from 1 lemon into the casserole pan. Add the chard leaves to the beans for a min. Ripple the yoghurt, chilli sauce and the juice of /2 lemon together in a bowl.

Drain the greens and leave to steam dry. Use a fish slice to remove the smoked fish from the pan, flake into the rice, discarding the skin, stir and mix up, then season to taste. Peel the eggs under the cold tap and cut into quarters, place around the kedgeree pan and scatter over the reserved coriander leaves. Dress the greens on a board with the extra virgin olive oil and lemon juice, then season to taste and serve.