Bread upma is the dish my mother would make on a busy morning — leftover bread, a tempering of mustard seeds and curry leaf, a sharp note of green chilli, and breakfast was on the table before the kettle had finished.

Heat a tablespoon of oil. Crackle a teaspoon of mustard seeds, then add a generous pinch of curry leaves, a chopped green chilli, a finely diced onion. Cook until the onion is just translucent. Tip in cubes of day-old bread, a pinch of turmeric, salt, and a small handful of chopped tomato. Toss until everything is coated and the bread has soaked up the flavour.

Finish with a squeeze of lemon and a generous scatter of fresh coriander. Comfort food, executed properly, in well under fifteen minutes.