Lilly Higgins: An upside-down bowl of joy with an egg on top

Magic bowl, also known as bol renversé, is a Mauritian dish that translates as upside-down bowl. A bowl is layered with a fried egg and rice or noodles then tipped upside down to reveal a perfect dome, crowned with the egg sunny side up. It is a theatrical dish that is found on Chinese restaurant menus and cafes dotted across the island of Mauritius. You invert the bowl at the table to reveal the tower of rice.

The rice is richly flavoured with soy sauce and vegetables. It reminds me of one of my favourite foods, bibimbap. The Korean dish has similar ingredients but is assembled in a large shallow bowl with fried vegetables, kimchi, protein and rice, then topped with a fried egg. Everything is mixed together and the soft yolk creates a delicious sauce.

This is a really great go-to recipe when I have leftovers in the house. It’s also a good way of incorporating lots of vegetables. You can also use tofu, prawns, chicken or pork.

Our own hens have been laying through the winter, despite the darker days. A hen on a wet day looks so like their prehistoric cousins, miniature dinosaurs stalking the land once more. Now that spring is here they’re even happier and we often get a double-yolked egg, much to my children’s delight. Having our own hens makes me value the eggs even more. They love scraps from the kitchen enabling us to further close the loop when it comes to food waste.

Mexican chicken taquitos

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Beth O’Brien’s lemon and poppy seed shortbread biscuits

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Lemon tart

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Gnocchi with lemon, crème fraîche, peas and mint

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Recipe: Mauritian magic bowl

Lilly’s kitchen tips

1. Cool excess rice quickly and consume it within 24 hours. Heat it thoroughly until piping hot. I usually add an extra splash of water and place the lid on to let it steam for five minutes.
2. Stir-fries are perfect recipes for using and making the most of leftover chicken or pork. Freeze and label the chopped meat as it is then ready to use.
3. Chop and prep the vegetables in advance and have them ready for frying. Speed is always of the essence when it comes to stir-frying.