With one more portobello mushroom left in the fridge, I couldn't resist baking it again; this time coated in a simple mix of garlic, lemon juice, olive oil and a bit of parsley. I then chopped it up, mixed it with some cream and some lardons and stirred it into some pasta for lunch.
A busy day didn't leave much time for shopping and I nipped into Waitrose feeling completely uninspired about what to cook for dinner, so went for an easy fall-back option of kedgeree.
- Boil enough basmati rice for two (I use a 1/3 measuring cup and fill it twice with rice and three times with water) with some salt and a few cardamom pods.
- Fry a sliced onion in some butter until soft, then stir in a good teaspoon of curry powder. The curry powder I happen to have in the cupboard has a nice flavour but is very mild, so I add a pinch of chilli powder too.
- Add a small bag of spinach and let it wilt down.
- Tip in the cooked rice and stir it until coated and yellow - you need a low-ish heat at this point to stop it sticking.
- Flake in some hot-smoked mackerel fillets, stir in, then add a squeeze of lemon juice.
- Serve with boiled eggs and a scattering of parsley.
I used to cook this with Sainsbury's Taste the Difference smoked mackerel which was absolutely delicious, but sadly, they don't seem to do it anymore. It's never been quite the same with any other brands, but still makes an easy, tasty supper.
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