Green Bean, Spinach & Pea Vedgeree

Boil a full kettle

Peel and finely chop your brown onion[s]

Trim, then chop your green beans in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a large knob of butter over a medium-high heat

Once melted, add the chopped onion and cook for 2-3 min or until softened and crush your cardamom pod[s] open by squashing them with the side of a knife

Once the onion has softened, add your ground turmeric, curry powder and crushed cardamom and cook for 1 min further or until fragrant

Meanwhile, dissolve your vegetable stock mix in 350ml [525ml] [700ml] boiled water

Once fragrant, add your basmati rice to the pan with the onion and stir to coat in the spices

Add the halved green beans and vegetable stock then bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 9-10 min or until most of the water has been absorbed

While the rice is cooking, wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can then chop it roughly

Reboil a kettle

Add your egg[s] to a pot of boiled water with a pinch of salt (salt prevents the eggs from cracking!) and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled egg[s], then fill a bowl with very cold water and add the cooked egg[s] to the bowl

Set aside to cool

Once the rice has had 9-10 min, stir in your blanched peas and the chopped wilted spinach

Increase the heat to medium and cook, covered, for a further 2-3 min or until the rice is cooked and the vegetables are warmed through – this is your green bean, spinach & pea vedgeree

Peel the cooled egg[s] and cut into quarters

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine the juice of half the lemon[s] with the mango chutney in a small bowl – this is your lemony mango chutney

Cut the remaining lemon into wedges (1 per person!)