Spiced tomato kedgeree

Heat 1 tbsp olive oil and the butter (20 g) in a large, shallow-lidded casserole or frying pan. Add the onion (1) and a pinch of salt and fry over a medium heat for 10-15 minutes, or until the onion is sticky and caramelised. Add the ginger (1 in), garlic (1 clove), curry powder (1 tbsp), coriander (1 tsp) and turmeric (1 tsp) and cook for 2 minutes. Stir through most of the Santini (300 g) and Sweet Rosso tomatoes (250 g) reserving a handful of each.

Add the rice (400 g), 900ml water and 1 heaped tsp salt. Stir everything, bring to a simmer and cook, covered, for 10 minutes.

Remove the lid, add the remaining tomatoes and cook, uncovered, for a further 5 minutes. Take the pan off the heat, re-cover and leave to sit for 5 minutes.

Meanwhile, cook the eggs (4) in a pan of simmering water for 7 minutes. Drain and plunge into a bowl of ice-cold water to cool down, then gently peel off the shells and halve the eggs.

Divide the kedgeree between serving dishes and finish with the red chilli (1), coriander (1 handful), nigella seeds (1 tbsp) and eggs.