Smoked mackerel kedgeree

I loathe February with every inch of my being. It's cold, dark and so, so boring. I'm going to lay the blame for my less than sunny temperament on, well, the lack of sun itself. Most of us in the UK get to this time of year and we haven't seen any of the warm yellow stuff in quite a while, which means we're all a bit low on the sunshine vitamin D. This actually doesn't account for me being grumpy, but it isn't so good for our teeth and bones. So in a bid to combat British winter and up my vitamin D this dish is packed with it from both the mackerel and the eggs. I've used the combo in a family favourite, my mum is Anglo-Asian and this is a lightly spiced and comforting dish I grew up with. Enjoy.

Serves 3-4

1 onion, finely chopped
2 cloves garlic, finely chopped
300g basmati rice
1 tsp ground cumin
1/2 tsp turmeric
1 tsp curry powder
3 whole cloves
1 stick cinnamon
100g frozen peas
3-4 smoked mackerel fillets
3 tbsp greek yogurt, plus extra to serve
4 hardboiled eggs, peeled and halved
handful fresh coriander, roughly chopped
1 lemon, cut into wedges

1 In a large saucepan fry the onion and garlic in a little vegetable oil until soft and starting to brown. Then, add the rice and stir before adding enough boiling water to cover the rice plus about a cm on top (about 550ml).

2 Add all of the spices and cinnamon stick. Bring to the boil and simmer for 7 minutes covered with a lid over a low heat. Then add the peas and continue to cook for another four minutes. If the rice is dry and not yet cooked you can add some more water and cook for a few minutes longer. If it looks too watery leave the lid off for the final minutes.

3 Take the skin off the mackerel fillets and cut them into bite-sized pieces. Add to the rice, stir and cook for a minute. Just before serving stir in the greek yogurt and some of the coriander.

4 Serve sprinkled with more corainder the hardboiled eggs, greek yogurt and lemon wedges.