Egg, bacon and mushroom fried rice

When hunger strikes and you don't feel like spending loads of time cooking, this is a great cheating meal for 2. It makes a great brunch. I use some ready prepared ingredients that we always have in the fridge or cupboard, plus other basic stores from the fridge.

Ingredients

1 pack of ready cubed pancetta/bacon bits 1 large Spring onion, finely sliced 1 thumb sized piece of fresh ginger, peeled and finely chopped 1 large chestnut mushroom, roughly chopped 1 packet of ready cooked basmati rice 2 free range eggs, lightly whisked with a fork chopped fresh coriander (optional)

Method

Use a nonstick frying pan on a medium heat, pop in the bacon and frazzle until browning, add the spring onions and garlic and continue cooking for another minute, add the mushroom, cook for another minute. Add the rice, break down with a wooden spoon and fry for another 2 minutes. Scrape the rice to the edges and add the egg to the middle, keep stirring and start mixing in with the rice, continue cooking until all cooked and mixed in. If you like coriander, add this now and continue stirring in to rice. Serve You don't need any oil in the pan or salt as the bacon has enough of each.

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An easy Lamb Curry

My daughter loves Lamb and also curry, so her treat for the end of half-term was a lamb curry for lunch. I don't use spice mixes, but this is such an easy and tasty curry, you will be really surprised.

Ingredients
1lb neck of lamb fillet cut into cubes
1 large onion finely sliced
2 tbsp vegetable oil
2 cloves garlic
1 inch piece of root ginger
1 small onion
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 pint water
4 fresh tomatoes cut into quarters
1 tsp salt

Method
Fry the sliced onions in the 1 tbsp oil, keep an eye on the onions and make sure they don't burn, they need to turn a reddish brown. This will take about 5-10 minutes, remove from pan.  In a small food blender, pop in the garlic, ginger, small onion and about a tablespoon of water and blend until a puree. Add remaining oil and fry the puree over a gentle heat until turns golden brown, add back in the sliced fried onion. Add the spices and fry off for a minute, add the 1/2 pint of water, pop in the lamb and the tomatoes, add salt, ensure water is topped up to cover the meat. Pop on a lid and simmer gently until lamb is tender (about 1 hour, but keep testing).  When tender, remove lid to allow liquid to bubble off if necessary.
Serve with basmati rice.

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