Introduced by the Scots to India, or brought back from India to Victorian England, who will ever know its exact history? Either way, it makes a cracking breakfast which will start the day very nicely indeed.

Method (serves 4)

• Heat the oil in large frying pan over a medium heat.
• Cook the onion gently for 5 minutes, then add the curry powder, rice and cinnamon stick.
• Cook for a further minute or two, then pour in water to about an inch over the rice. 
• Season and bring to the boil, then cover and simmer slowly for abour 15 minutes, until the rice is cooked.
• Meanwhile, bring a pan of water to the boil, cook the eggs for 7 minutes, and then drop into cold water. 
• When the eggs are cool enough to handle, peel them and cut them in half.  
• Remove the cinnamon stick from the rice, and stir in the eggs, tomatoes, mackerel and parsley.  
• Serve with a wedge of lemon.