Kedgeree

Ingredients

Scaled for your household (4 portions) · original serves 4

• Eggs4
• Olive oil2 AU tbsp
• Brown onion1
  finely chopped
• Garlic cloves2
  crushed
• Mild curry powder3 tsp
• Basmati rice250 g
• Chicken stock650 ml
• Saltto taste
• Black pepperto taste
• Frozen peas120 g
• Hot-smoked salmon150 g
  skin removed, flaked
• Flat-leaf parsley (optional)to taste
  to garnish
• Plain Greek yoghurt (optional)to taste
• Lemon (optional)to taste

Method

1. 1

   Cover eggs with water, bring to a gentle boil and cook for about 5 minutes. Cool immediately in cold water, peel and halve.

2. 2

   Meanwhile, soften onion and garlic in olive oil for 3 minutes. Add curry powder for 1 minute, then rice and chicken stock. Simmer covered for 10 minutes.

3. 3

   Stir in peas, cover again and cook for 3–5 minutes until rice is tender. Remove from the heat and scatter over flaked hot-smoked salmon. Add eggs and parsley and serve with yoghurt and lemon.