Noreen did us a scrummy tea last night using one of my oldest, simplest and best tested recipes: Microwave Kedgeree. As you’d expect from me it’s a bit different, so here’s the recipe. If you don’t like fish there are some options at the end.

Microwave Kedgeree
Serves 4 normal people or 2 gluttons

6 oz (180 grams) Long Grain Rice
3 or 4 large Eggs
12 oz (350 grams) Smoked Haddock
2 or 3 Tomatoes (roughly chopped)
2 medium Onions (sliced)
2 cloves Garlic
Butter (or Extra-Virgin Olive Oil)
8-10 Black Olives (optional)
Pepper and Herbs (fresh if possible)

1. Hard boil the eggs and cook the rice.
2. Cook the fish in the microwave with a little butter.
3. Braise the onions and garlic in the microwave (3-5 minutes on 100%) with a little butter.
4. Meanwhile flake the fish, shell and chop the eggs, drain and rinse the rice, roughly chop the tomatoes, pit and halve the olives.
5. Mix everything together in a large serving dish.
6. Season to taste with pepper and herbs and dot with butter. (There will probably be enough salt from the fish.)
7. Heat through in the microwave for 5 minutes on 100%.
8. Serve and eat.

You could actually do this with any smoked fish, although I think kippers might not be the best option. Or you could even try a version with pancetta, chorizo or beans (just omit step 2 if you start with a ready cooked ingredient). Another option is to use mushrooms instead of tomatoes.