Spiced egg pilau

This dish is ideal for athletes as it provides a 3 to 1 ratio of carbohydrate to protein, which studies have shown promotes fastest post-exercise recovery. Basmati rice is used in the dish as it has a lower GI than white rice, which means it produces more stable blood sugar levels. The addition of the eggs further lowers the GI, thus helping sustain a supply of energy and protein to the muscles.

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 1 tablespoon/15 ml olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon/5 ml ground coriander
• 1/2 teaspoon/2.5 ml cumin seeds
• 85g/3 oz button mushrooms, sliced
• 200 g/7 oz basmati rice
• 150g/5oz frozen peas
• Salt and freshly ground black pepper
• Small handful of fresh coriander, roughly chopped
• 4 large British Lion eggs

What you do:

1. Heat the oil in a large heavy based pan. Add the onion and cook over a moderate heat for 3 minutes until softened. Add the garlic, coriander, cumin seeds and mushrooms and cook for two minutes.
2. Stir in the rice with 450 ml (3/4 pint) water then bring to the boil. Cover, reduce the heat and simmer for 10 minutes. Add the peas and continue cooking for a further 5 minutes until the liquid has been absorbed and the rice is cooked. Season and stir in the chopped coriander.
3. Meanwhile put the eggs into a large pan of boiling water, then reduce the heat and simmer for 6 minutes. Drain and shell.
4. Divide the rice into four bowls. Halve the eggs and arrange on top of the rice. Serve with a leafy salad.

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