Boil 2 eggs for 10 minutes. Meanwhile, heat 1 tsp olive oil, add 6 chopped spring onions & fry for 2 minutes. Add 1 tsp curry powder (hot, if you like it hot) & cook for 1 minute. Add 250g pack of Tilda wholegrain pilau rice & 150g of skinned & flaked smoked mackerel. Stir fry until piping hot. Once cooked, peel the eggs, chop them into quarters & gently stir them into the kedgeree with fresh coriander to taste. Serve with a squeeze of lemon juice. Delicious!