It's never been a breakfast thing for me, always a supper thing. And each and every time I cook it I'm reminded about how amazingly good it is. So filling, nutritious and equally good 2 days in a row, just whack a poached egg on it. This one has a kick to it. If you're cooking it for children leave out the chilli flakes and go easy on the mustard seeds. In fact you can leave them out altogether if you want, it just won't be as tasty.
250g smoked haddock fillets
200g of brown rice
1 tsp oil
1 onion, sliced
1 tsp mustard seeds
2 tsp cumin seeds
2 tsp turmeric powder
1/2 tsp chilli flakes
400ml of boiling water with a veg stock cube
Large handful of kale, shredded, or any veg of your choice (I've used brocolli, peas, spinach - anything that needs using up)
1 egg, boiled
First cook the smoked haddock in the oven for 10 minutes (or you can poach it in milk, or even microwave it, covered with some cling film). Whatever works for you, you just want it to be lightly cooked so you can flake it.
Add some oil to a deep frying pan or saucepan and add the mustard seeds, cumin, turmeric and chilli flakes and cook for a couple of minutes. Add the onion and cook for a few minutes until translucent. Add the rice and cover with the hot stock, stir, put the lid on and simmer as per the cooking instructions on the rice packet.
Meanwhile, boil an egg for 6 minutes, drain, and run under cold water for a minute. Peel carefully.
5 minutes before the end of the rice cooking time, add your veg of choice, stir and turn off the heat leaving the veg to be lightly steamed by the rice. Chop some parsley, and when ready to eat stir through the flaked fish and parsley, season well and cut the egg in half to place on top of each plateful.