Cheap and cheerful kedgeree

Photographer: Sara

This recipe is perfect for the days following Christmas – when the chaos is over and you need recipes that require minimal work.  I’m planning on making this on Boxing Day, hopefully with the bounty from a fishing trip.  However if the hunter-gatherers come home with empty chilly bins, I’ll have a couple of cans of red salmon in the cupboard…just in case.

Lebanese cucumbers are the perfect accompaniment as they provide a refreshing crunch.

Emma’s 1 year old son gobbled this right up, which was the ultimate appreciation.

INGREDIENTS

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1/4 tsp black mustard seeds
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp paprika
1 tbsp olive oil
1 onion, finely diced
1 chilli, finely diced

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200g basmati rice (I used brown)
200ml milk
200ml water
1 cinnamon stick

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1 cup edamame beans
1 tbsp butter
salt and pepper to taste
1 lemon, juiced
1 bunch coriander, leaves and stalks
4 eggs, soft boiled and quartered
300g smoked fish
100g coconut flakes, toasted

—
lemon wedges and Lebanese cucumbers to serve

METHOD

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1. In a large pan (which has a lid), cook the spices until fragrant. Add the oil, onion and chilli and cook untill soft.
2. Add the rice then the milk, water and cinnamon stick. Cover and simmer.
3. When the rice is 3/4 done, add the edamame beans.
4. When the rice is cooked, add the butter, salt and pepper, the juice of one lemon and the coriander stalks and stir through.
5. Place the rice on a large serving platter, and top with boiled eggs, flaked smoked fish, coriander leaves and coconut.
6. Serve with extra lemon wedges.

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