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 egg[s] 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 egg[s] 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