1 tbsp olive oil
Large knob of softened butter (see tip)
1½ tsp ground turmeric
1 tsp cumin seeds
300g basmati rice, rinsed
620ml vegetable stock, hot
250g frozen mixed grilled vegetables (from Waitrose)
80g frozen peas
40g flaked almonds, toasted
2 x 185g tins tuna, drained and flaked
3 large free-range eggs, cooked for 8 minutes in a pan of boiling water, peeled and quartered
1. Heat the oil and half the butter in a large frying pan, then add the dried spices and fry for a couple of minutes. Stir in the rice, then pour over the stock. Bring to the boil, then cover and simmer over a gentle heat for 12 minutes.
2. Gently stir in the frozen mixed vegetables, peas and flaked almonds. Cover and cook for 5 minutes more over a gentle heat until the rice is tender and the stock has been absorbed.
3. Remove from the heat. Season well, then stir in the remaining butter and tinned tuna. Top with the eggs. Cover and leave for 5 minutes to warm through.
- If you have a leftover tub of cream lingering in your fridge, stir through a couple of tablespoonfuls instead of the butter at the end of cooking.