Veggie Kedgeree

Heat a drizzle of oil in a medium saucepan on medium high heat. Once hot, add the green beans and stir fry them until charred and tender, 4-5 mins. Then remove to a bowl. TIP: Keep the pan - you'll use it in a sec! Once the beans are cooked, roast the cauliflower on the top shelf of your oven until tender and golden, 20-25 mins. Turn halfway through cooking.

Pop your saucepan back on medium heat and add a drizzle of oil. Add the onion and cook until soft, 4-5 mins, stirring occasionally. Stir in the garlic and north Indian style spice mix. Stir and cook for 1 minute, then pour in the rice and water (see ingredients for amount). Stir in the vegetable stock powder.

Bring back to the boil, then lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, add the eggs to the boiling water using a spoon and simmer for 10 mins. TIP: Top up with a bit more boiling water if it doesn't quite cover the eggs. Once the 10 mins is up, pop your pan in the sink and run cold water into the pan for 2-3 mins - this is to make the eggs cool enough to handle. Once you can handle the eggs - peel them! Crack the shells all over on a hard surface. Then peel the shell off starting at the wide end. After peeling rinse again in some water to get rid of any shell stuck to the egg. Chop each egg into 4 segments lengthways.