One-pan kedgeree-style rice

Half-fill a large shallow casserole pan with boiling water, add a pinch of sea salt, then place over a high heat and bring to a fast boil. Cook the eggs for 6½ minutes, then drain and rinse under cold water until they're cool enough to handle.

Finely chop half the coriander (stalks and all), then place in the empty casserole pan on a medium-high heat with 1 tablespoon of olive oil. Finely grate in the lemon zest, then add the frozen veg mix and cook for 5 minutes, or until softened, stirring occasionally.

Stir in the curry paste and cook for 1 minute, then add the rice and a pinch of salt and black pepper. Cover with 600ml of boiling water, mix well, then turn the heat up to high and let it bubble away for 2 minutes.

Scatter the peas and fish pie mix on top, then gently fold them into the rice. Reduce the heat to low, cover, and cook for 12 to 15 minutes, or until the rice is fluffy. Meanwhile, carefully peel the eggs.

Squeeze over half the lemon juice, fluff up the rice with a fork and flake the fish. Quarter the eggs and nestle them into the rice, seasoning with a little pepper. Pick over the remaining coriander leaves, and cut the remaining lemon half into wedges for squeezing over. Delicious served with a dollop of yoghurt and mango chutney.