We had some baked fish left over from last night so, for tonight’s dinner, I decided to see if I could knock up a quick version of kedgeree.

I combined the fish with sliced up roasted onion (also from last night) and some seasoning – salt and pepper ground up with a bit of cumin and the seeds from a cardomon pod, along with a bit of tumeric and a bay leaf. All that got microwaved to put some heat into it and, while it was mellowing, I took a packet of microwave ready egg-fried rice. Technically that is meant to have a more Chinese flavour but I took a punt on it working and also avoiding the need to boil up an egg.

I’m not sure it was quite as good as the ones I’ve done before but, at less than ten minutes to get prepped, cooked and served, a whole lot quicker and a cheat version I’ll keep in mind next time there is some fish waiting to be used up.