Salmon Kedgeree (Serves 4 at 12 propoints per serving)

1 tbsp vegetable oil
700g onions, sliced
2 tsp garam masala
1 garlic clove, crushed
75g split green lentils, soaked in 300ml boiling water for 15 mins, then drained
750ml hot vegetable stock
225g basmati rice
1 green chilli, deseeded and finely chopped
350g salmon fillet
salt & ground black pepper

1. Heat the vegetable oil in a pan, add the onions and cook for about 5 mins or until soft.

2. Add the garam masala and garlic and cook, stirring for 1 minute. Add the drained lentils and stock, cover and cook for 15 mins. Add the rice and the chilli, and season with salt and pepper. Bring to the boil, cover and simmer for 5 mins.

3. Cook the salmon fillet in the oven, and when it is done flake it. Add it to the rice and fork through once the rice is cooked and has absorbed all the stock.