Mackerel and spinach kedgeree

Recipe for mackerel and spinach kedgeree (serves 1)

¼ cup brown rice
50g fresh or frozen spinach
½ tsp curry powder
salt and pepper
50g mackerel fillets (I used canned, cooked ones)
1 egg

Total calories: 380

Method: Cook the rice by simmering in half a cup of water for 20 minutes. Hard boil the egg by simmering for 10 minutes and then plunging into cold water. Peel and quarter the egg. Stir the spinach into the rice in the last few minutes of cooking time (a bit earlier if you’re using frozen spinach) and add the curry powder, salt and pepper at the same time. When the spinach is done, remove from the heat and stir in the flaked mackerel fillets. Serve with the egg quarters – either warm as a supper dish or cold as a salad for lunch.