Kedgeree

Ingredients
75g rice
1 white fish fillet, cut into small chunks
30g cooked prawns (optional)
1 vegetable stock cube
1 egg, hard boiled and peeled
chopped parsley

1. Fry the fish for 5 minutes then add the prawns

2. Dissolve stock cube in 200ml water, pour over the fish and bring to boil

3. Add the rice and cook until water (stock) has soaked up

4. Mash the egg in a bowl and add to the other ingredients. Add the parsley and mix

Serves 1

Ham and leek quiche

Ingredients
savoury pastry case
75g ham, chopped
1 leek (white part), chopped
150ml single cream
2 medium eggs
chopped fresh parsley
dried thyme
70 g cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 6

2. Fry the leeks in butter until soft

3. Beat the eggs, add the single cream and mix

4. Place ham, leeks and parsley in the pastry case. Pour over the egg and cream mixture

5. Sprinkle cheese over the top and some dried thyme

6. Bake for 20-25 mins