- 7-8 spring onions
- 2 cloves of garlic
- 2 fresh red chillies
- rapeseed or olive oil
- 2 fresh bay leaves
- 4 whole cardamom pods
- 3 teaspoons coriander seeds
- 1 teaspoon ground turmeric
- 300 g basmati rice
- 400 g leftover roast veg , such as parsnips, beetroots, potatoes
- 6 medium free-range eggs
- 1 splash of white wine vinegar
- 200 g leftover cooked green veg , such as Brussels sprouts, spinach
- 1 bunch of fresh flat-leaf parsley
- 1 bunch of fresh mint
- 2 limes
- 1 pomegranate
- Preheat the oven to 180C/gas 4. Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaf, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
- Bash the cardamom pods and coriander seeds with a pestle and mortar and add to the pan with the cumin, turmeric, chilli and a couple of hearty pinches of salt. Stir for 3–4 minutes over a medium heat, until the spices are fragrant.
- Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
- While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
- Meanwhile poach your eggs. Place a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2–3 minutes.
- Once the veg and rice are done, remove them from the oven and stir them together. Mix through the