- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 250g leftover basic lentils (see our recipe)
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 250g pouch of wholegrain rice
- 150g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200g cooked haddock
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- parsley and lemon wedges, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cook the eggs for 7 mins in simmering water. Drain and immediately rinse in cold water to cool, then peel and halve.
Reheat the leftover lentils with the wholegrain rice. Once hot, stir in the frozen peas, flake in the cooked haddock, add 50ml water and heat through. Divide the mixture between two bowls. Top each with an egg and some parsley. Serve with lemon wedges.