Roasted Vegetables with Fried Egg

Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 15 - 18 minutes. Meanwhile, set aside (per person) 25ml coconut milk and 100ml stock to use later for the sauce. Transfer the rest of the coconut milk and stock to a pot or saucepan.

Bring to a boil and then reduce the heat to medium-low, before adding the rice to the pan. Boil the rice for 10 - 12 minutes, covered, then drain if needed and set aside (see Tip).

Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.

In the meantime, chop the shallot and finely dice the apple. Heat a drizzle of olive oil in a small saucepan over medium-high heat. Fry the shallot with the apple for 3 - 4 minutes, then add the rest of the yellow curry spices and fry for 1 minute. Add the flour and fry for another minute, then add the reserved coconut milk and stock. Bring to a boil and allow to reduce for 3 - 4 minutes. Season to taste with salt and pepper.

In the meantime, heat a drizzle of olive oil in a small frying pan and fry the egg. Season to taste with salt and pepper.