Serves - 1

• Preparation Time - 30 mins - 1 hour
• Cooking Time - 10 - 30 minutes

Ingredients

• 1 tbsp olive oil
• 6 spring onions, finely sliced
• ½ tsp chilli flakes
• 1 tsp turmeric
• 1 tsp cumin seeds
• 55g-85g/2-3oz microwaveable basmatic rice, cooked
• splash water
• 1 mackerel fillet, flaked
• 1-2 tbsp flat leaf parsley, chopped
• 1 tsp white wine vinegar
• 4 quail eggs, poached
   

Method

1. Stir in the chilli, turmeric and cumin seeds. Heat for a further minute.
2. Stir in the cooked rice to the pan with a splash of boiling water.
3. Mix in the mackerel fillet and parsley and heat through for a few minutes.
4. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the center.
5. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon.
6. Transfer the kedgeree to a serving plate and serve the poached quails eggs on top.