Microwave Kedgeree

This is not only one of my favourite microwave recipes but also one of my favourite recipes. This is a great mid-week dinner, really comforting and lots of secret veggies (adults need those too!). Easily eaten from a bowl with a spoon in front of the TV (we all do it) and great with some sliced banana or mango chutney on the side or some coriander on the top.

Serves 2


1 tbsp oil

1 small onion, finely chopped

1 fat clove of garlic, finely chopped

2 carrots, diced

1 tsp of Turmeric

2 tsp of curry powder

1/2 tsp dried chilli flakes (optional)

100g rice (brown or white)

2 fillets of smoked mackerel (1 whole mackerel)

Frozen spinach

2 eggs

Optional extras:

Half a pepper, diced

Small can of sweetcorn, drained.

Put the oil and onion into a microwavable dish with a lid and microwave on high for 3min, string once in the middle.

Add the carrot and garlic (and pepper if using), microwave again for 3min, string once.

Add the spices, stir and microwave for another 2mins.

Add the rice, stir and microwave for 1min.

Add twice the volume of rice to water and microwave for 10min for white rice and 20min for brown rice.

Put some water on to boil, and boil two eggs to your liking. I go for 5mins from the fridge into boiling water for a just runny egg.

Remove the skin from the mackerel and flake into chunks, removing any bones you might find. Once the rice has finished, stir in the mackerel flakes and frozen spinach (and sweetcorn if you have it). Microwave for 5mins, string occasionally.

By the end of this the rice should have absorbed all the liquid and cooked, the spinach will be defrosted and the mackerel warmed through.

Serve with the peeled boiled eggs, quartered, laid on the top, and any sides garnishes and toppings you fancy!