This week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted by the British, and changed again by an Indian living in Britain. The other dish is a smoky lamb curry that I often make ahead at the weekend – it freezes really well and makes for a bowl of richly spiced comfort to come home to. Kedgeree (pictured top) This is inspired both by my mother’s Bengali khichuri and the classic British kedgeree. Prep 10 minCook 30 minServes 4 1 aubergineVegetable oil¾ tsp ground turmericSalt270g haddock fillets150g mung dal150g brown onions, peeled and diced25g fresh ginger, peeled and finely chopped 1 tsp ground cumin1 tsp ground coriander275g basmati rice100g frozen peas50g unsalted butter75g golden raisins …