Nasi goreng is the Indonesian equivalent of a fry up brekkie- it’s comforting, filling, flavoursome and generally perrrrrfect for a lazy and indulgent day.

I first came across nasi goreng on a holiday to Bali years and years ago with me old pal, where I devoured this happily every day. Indonesia has the most incredible food and, with such a rich variety of herbs and spices is one of my favourite places to go for sun, surf, sea and foooood!

After several trips back since, I have tweaked and adapted the original recipe to a slightly simpler version, with ingredients which are a bit easier to get our mitts on over here. This version is gluten free, contains anti-inflammatory omega-3s, is fibre rich, packs in juicy cruciferous veg, counting towards your 10 a day, and lots of fresh herbs for an extra antioxidant punch.

Enjoyyyyy:

(serves 2)

• 2 garlic cloves, chopped

• 160g cavolo nero, sliced

• 2 tsp tomato purée

• lemongrass, grated

• 5 anchovies, chopped very small

• 2tbsp soy sauce

• 1tbsp honey

• 1 red chilli, sliced

• 500g of brown rice, cooked and cooled

  For garnish:

• lime wedges

• spring onions

• cucumber

• coriander

• egg (rolled omlette or fried)

Fry the garlic and cavolo nero on a lowish heat for about 5 minutes until just cooked through. Turn the heat up. Add the rice and lemongrass and cook, breaking up the rice with a spatula, for a further 5 minutes.

Add the rest of the ingredients, except the garnishes and cook through for another 3 mins.

Finish with the garnishes and eat hot!

NB. You can really add any leftover bits that you have lying around. On this particular breakfast, I had some carrots that wanted eating, so I finely, finely sliced these in too and shredded chicken (at the rice stage).