Smoky Kedgeree & Roast Cherry Tomatoes

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the cherry tomatoes in half

Add them to a baking tray, drizzle with olive oil and season generously with salt and pepper

Put them in the oven for 20 min

Meanwhile, place the rice in a pot with 350ml [700ml] water, add the bay leaf[ves] and bring to the boil over a high heat

Once boiling reduce the heat to very low and cook, covered, for 10-15 min or until the rice is cooked

Once cooked, place the smoked basa fillets over the rice and cook, covered, for a further 3 min or until the fish is cooked through

Meanwhile, boil a kettle

Place the egg[s] in a small pan, cover with boiling water and add a large pinch of salt

Cook over a high heat for 8 min, then drain and cool under cold running water for at least 3 min, alternatively put them in a bowl of ice cold water and set aside 

Tip: cooling eggs down quickly helps them peel much more easily

Meanwhile, peel and chop the onion[s] finely

Add a drizzle of olive oil to a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add the onion and a pinch of salt

Cook for 5-7 min or until softened, then add and stir the curry powder through

Peel the cooled egg[s] and cut into quarters

Meanwhile, chop the parsley finely, including the stalks

Remove the pan from the heat and add the cooked rice and fish 

Mix gently, being careful not to break the fish up too much

Taste for seasoning, adding more salt and pepper if needed