Easy Like Sunday Morning

I have a confession to make. Since leaving home and realising I actually had to buy my own food I have been eating like a student. Think beans on toast, jacket potatoes, chicken goujons.. anything cheap and easy. Three months, some last minute flights booked to Ibiza and the realisation that I don't actually fit into any of the clothes I wore last summer later, I am back on the bandwagon.

Out go the King Edwards, and in come the sweet potatoes, brown pasta and rice are now a permanent fixture in my cupboards and the 6 different types of cheese in my fridge have now been disposed of. Don't get me wrong, I am not dieting. I am not a dieter, I can't do it. I don't have the willpower and on the advice of the amazing fitness blogger Carly Rowena if you don't make permanent changes, however small, and squeeze in some exercise to your food plan you are never going to get anywhere long term.

So first on my get healthy list is this amazing kedgeree: low cal, low fat and low sugar. This rice based dish is thought to have originated in India and was brought to the UK by British colonials who enjoyed it as a breakfast. It's super quick to put together, I made a big batch for a lazy Sunday brunch then had the leftovers on Monday and Tuesday.

What you'll need:

• 2 large free-range eggs 
• 600g smoked haddock fillets 
• A bunch of spring onions
• 170g brown rice
• 1 inch piece of ginger, grated
• 1 garlic clove
• 2 fresh bay leaves
• 2 tbsp curry powder
• 1 red chilli
• Juice of 2 lemons
• A handful of fresh coriander
• Small pot of natural yoghurt
• Sweet chilli sauce

(Makes 4 portions)

 Boil the eggs for 10 minutes and then hold under cold running water. Meanwhile put the rice on, brown rice should take 15-20 minutes to cook.

When the eggs are done put the haddock and the bay leaves in a shallow pan with enough water to cover them. Bring to the boil, cover and simmer for about 5 minutes. Lift the fish out the pan and flake, it should fall apart really easily.

Soften the spring onions, garlic and ginger in a little olive oil for about 5 minutes then add the curry powder. Cook for a few more minutes then add the lemon juice.

Drain the rice, and add it to the pan, followed by the fish. Slice the chilli, chop the coriander and stir gently. Transfer to a dish then quarter the eggs and place on top with a sprinkling of chilli.

Squirl some sweet chilli sauce into the yoghurt and serve.