400 g leftover roast veg , such as parsnips, beetroots, potatoes
6 medium free-range eggs
1 splash of white wine vinegar
200 g leftover cooked green veg , such as Brussels sprouts, spinach
1 bunch of fresh flat-leaf parsley , (30g)
1 bunch of fresh mint , (30g)
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By Anna Jones
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Preheat the oven to 180°C/350°F/gas 4.
Finely chop the spring onions, then peel and finely slice the garlic. Chop the chillies.
Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaves, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
Bash the cardamom pods and the coriander and cumin seeds with a pestle and mortar and add to the pan with the turmeric, chopped chilli and a couple of hearty pinches of sea salt. Stir for 3 to 4 minutes over a medium heat, until the spices are fragrant.
Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
Meanwhile, poach your eggs. Put a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2 to 3 minutes.
Once the veg and rice are done, remove them from the oven and stir them together. Mix through the greens, herbs and lime juice.
Pile the mixture into bowls, top each one with a poached egg, and serve with the pomegranate seeds scattered on top.