English Breakfast Kedgeree With Bacon & Egg

Boil a full kettle

Add your egg[s] to a pot of boiled water and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled eggs, then fill a bowl of very cold water and transfer the cooked eggs to the bowl

Reserve the pot for later

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crispy

Once the eggs are cooked, add your basmati rice and 250ml [320ml] [500ml] cold water to the reserved pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, set aside until later

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms finely

Chop your tomato[es] roughly

Once the bacon lardons are golden, add the sliced onion and cook for 4 min or until softened

Once softened, add the chopped tomato, chopped garlic, sliced mushrooms and a knob of butter to the pan

Cook for 5-8 min or until the veg is tender

Peel the cooled eggs and cut them into quarters

Combine your tomato ketchup and sriracha (can't handle the heat? Go easy!) in small bowl – this is your spicy ketchup

Once the veg is tender, add your tomato paste, ground smoked paprika, curry powder, garam masala and a knob of butter and cook for 3 min or until fragrant

Once fragrant, add the basmati rice, blanched peas and a generous pinch of salt and pepper to the pan and give everything a good mix up

Cook for a final 2 min or until everything is warmed through