Calorie controlled cooking spray
1 large, sliced
2 clove(s), crushed
1 teaspoon, level
Fish Stock Pot
½ pot(s), unprepared, to make 100ml
Split Red Lentils, cooked
2 fillet(s), medium, skinned and cut into thin slices
Basmati Rice, Microwavable
1 pouch(es), cooked
Egg, whole, raw
2 medium, raw
100 g, trimmed
- Mist a large nonstick frying pan with cooking spray and fry the onion, garlic and spices over a medium heat for 2 minutes. Add the stock and lentils and cook for 5 minutes, then add the salmon and cook, stirring, for a further 5 minutes. Stir in the rice and cook for 5 minutes until hot.
- Meanwhile, bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 5-6 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and cut into quarters.
- Cook the asparagus in a pan of boiling water for 2 minutes, then drain.
- Divide the kedgeree between plates and top with the eggs and asparagus. Season to taste and serve.