Kedgeree

Method

1. 1
   • basmati rice 300 g
   • water 5 dl
   • salt 1 tsp

   Steam the basmati — Rinse the basmati in cold water until the water runs clear, then tip it into a saucepan with the 500 ml water and the salt. Bring to the boil, cover, drop to the lowest heat for 10 minutes, then leave it covered off the heat for another 5 to finish steaming.

   ⏱15 min
2. 2
   • water 5 dl
   • egg 6

   Soft-boil the eggs — Meanwhile lower the eggs into a pan of boiling water and cook for exactly 7 minutes for a yolk that is set at the edge and still soft in the middle. Cool them under cold running water, peel and cut into quarters.

   ⏱7 min
3. 3
   • butter 60 g
   • onion 1
   • curry powder 2 tsp
   • ground turmeric ½ tsp

   Soften the onion and spices — Melt the butter in a wide frying pan and cook the onion gently for 6-8 minutes until soft and translucent but not coloured. Stir in the curry powder and turmeric and fry for a further minute, until the spices smell toasted rather than raw.

   ⏱8 min
4. 4
   • basmati rice 300 g
   • water 5 dl
   • frozen peas 150 g
   • heavy cream 3 tbsp

   Bring in peas, rice and cream — Add the frozen peas with a splash of water and cook for 2 minutes until bright green. Fork the rice into the pan in loose handfuls, breaking up any clumps, then stir in the cream and warm everything through.

   ⏱3 min
5. 5
   • salt 1 tsp
   • smoked salmon 350 g
   • black pepper ½ tsp

   Fold in the smoked salmon — Take the pan off the heat and fold through the smoked salmon so it barely warms and stays in distinct flakes rather than breaking down. Season with the black pepper and taste for salt — the fish is already salty.

6. 6
   • egg 6
   • fresh parsley 3 tbsp
   • lemon 1

   Top with egg and parsley — Scatter over the parsley, arrange the quartered eggs on top and serve straight from the pan with the lemon wedges for squeezing.