Mackeral and quinoa spiced kedgeree



Serve 1 large or 2 smaller portions

Brush a deep frying pan with 1tsp oil, heat then finely chop half an onion and 3" sliced leek and fry turning for 1 min. Add 3 finely chopped garlic cloves, 1 finely diced red chilli, 1tbsp mild curry powder and 1tsp dried chilli flakes; fry for 1 min.

Add 120ml hot stock and 50g quinoa, bring to the boil, add a handful of washed spinach leaves cover and simmer for 12 minutes.

Add evely over the top - 1 tin mackeral in tomato sauce, 50g sugarsnap peas, frozen garden peas and frozen green beans, 1 tomato thinly sliced and 1 soft boiled egg halved. Bring to the boil and simmer for 5 minutes. Sprinkle over half tbsp flaked toasted almonds to serve.