Riz nappé d'une sauce au miel - curry, servi avec pommes et oignons sautés.

I was finishing a novel on my bed instead of working when the thought of the two and a half apples left from Sunday's tarte aux pommes came to my mind. What could I do with them. Well onions and apples go well together, with lardons it could not be bad so that was the start.

Then I got a crazy idea about a honey and curry sauce and extending my thoughts I could see myself very well putting leeks and the 2 tomatoes left in the fridge with it. Rice seemed a normal choice to accompany it.

So there we were with again a weird association that did not cost that much. Leek and lardons were the two most expensive items. In overall, the dish cost round about £2.50.

Put water to boil

Cut one onion in fine bits and let it fry very slowly with some butter in a pan. Cut leeks (I had about 200g of them) in two in their length and cut in small half-circles. Add in another pan, with some sunflower oil (no olive oil).
Cut two apples in cubes and add with the onions once they start getting some colour. Put a little bit of salt
By now the water is boiling, add white rice in (brown would not do).
Cut two tomatoes, remove the liquidy bits with the seeds in and add with the leek once it looks cooked. Add salt and pepper.

In a bowl, while everything cooks gently, mix 100g of crême fraîche (for those who think I am using too much of it, I use a low fat one). Add milk , a teaspoon of cornflower and 2 table spoons of honey. Mix well. Add curry and some espelle chillis, salt, pepper. Mix and verse in a pot to warm it up.

Once the sauce as boiled once, cut the fire under it and add the leek and tomatoes in it.

Cook lardons in the leek pan. Once cooked to your taste, add to the sauce.

Serve the rice. Put the apples and onions on one side and verse the sauce half on the rice, half on an empty space of the plate.

Ready !