Kedgeree with Tinned Salmon

• 4eggs
• 2 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tbspmedium curry powder
• 1/2 tspground turmeric
• 300gbasmati rice, rinsed until the water runs clear
• 600 mlvegetable stock
• 200gfrozen peas
• 300 gtinned pink salmon in brine, drained weight
• 30 mllemon juice
• 20gparsley, chopped
• fine salt
• black pepper
• Finely grated lemon zest (2 g)
• 150 gcucumber, cut into chunks

Method

1. 1Put the eggs in your lidded pan, cover with cold water and bring to the boil. Boil for 7 minutes until the whites are firm and the yolks just set, then lift them into a bowl of cold water. Tip out the water and wipe the pan dry. Chop the onion and parsley while the eggs cook.
2. 2Heat the olive oil in the pan over a medium heat and cook the onion with a pinch of salt for 5 minutes until soft and golden at the edges. Stir in the garlic, curry powder and turmeric for 1 minute until fragrant; the spices need that moment in the oil to lose their raw edge.
3. 3Add the rinsed rice and stir for 1 minute. Pour in the stock, bring to the boil, cover and cook on the lowest heat for 10–12 minutes until nearly tender. Taste the stock before adding salt.
4. 4Add the frozen peas and drained salmon in flakes. Cover and cook on low heat for 3–4 minutes until the peas are piping hot, the salmon is heated through and the rice is tender. Add a splash of boiling water if it looks dry. Rest off the heat, covered, for 5 minutes.
5. 5Peel and quarter the eggs. Gently fork the lemon zest, 20 ml lemon juice, most of the parsley and black pepper through the rice. Taste before adding salt.
6. 6Toss the cucumber with the remaining 10 ml lemon juice. Serve the kedgeree with one quartered egg per person, the remaining parsley and the cucumber alongside.

Per serving

kcal

610

protein

35.8g

fibre

6.2g

carbs

76.2g

fat

17.5g