Soften a chopped onion in olive oil. When soft, stir in 3-4 tsp curry paste. Add basmati rice, measured to the 8fl oz (1 cup) line on a measuring jug, and stir. Pour on 16 fl oz (2 cups) boiling water, bring to a gentle simmer, cover and leave to cook.
While the rice is cooking, hard-boil two eggs for 8 minutes, cool, peel and chop. Cook 450g (1 lb) smoked haddock, flake and remove bones. Wash and chop a bunch of fresh coriander (cilantro). Squeeze half a lemon.
When rice is tender, stir in the other ingredients, sprinkle a little more coriander (cilantro) on top.
FAST COOKED HERBY FISH
Preheat the oven to, 220C/425F/gas 7. Lightly oil a metal baking sheet, and
put it in the oven to get good and hot.
Take 4 thick fillets of haddock or other white fish. Mix 3 tbsp olive oil with any
chopped fresh herbs you have to hand: parsley, dill, tarragon are all excellent, a
mixture is fine.
Spread the herby mixture over the fillets. Cut 4 chunky slices of lemon.
Using a fish slice, slide the fillets on to the baking tray and put the lemon slices
alongside. Bake for 20-25 minutes until the fish is opaque and the lemon browned.
Serve each fillet with a spoonful of cooking juices poured over, and a baked
lemon slice on top.
Cook 900g (6 cups) new potatoes in their skins until tender. Let them cool a bit, cut into chunks. Cook 300g fresh asparagus and cut into pieces. Hard-boil 4 eggs, when cooled peel and cut each into 4.
Make a dressing with 3 generous handfuls fresh basil leaves, 150ml (1/2 cup) olive oil, 1 tbsp white wine vinegar, 1 clove garlic, half chopped red onion, all whizzed up in a food processor.
Put all salad ingredients except eggs into a bowl pour over the dressing (you might not need it all) and turn gently to coat. Add egg slices on top.
