Kedgeree

A legacy of British colonial cooking: spiced, curried rice with smoked fish and egg – filling and exciting at once.

1. Cook the basmati rice in plenty of salted water for the time given on the packet (about 10-12 minutes), then strain it.

2. Hard-boil the eggs in 8-9 minutes, cool them in cold water, peel them and quarter them.

3. Chop the onion finely, and sweat it glassy in the butter. Sprinkle over the curry powder, and stir it for half a minute, until it starts to smell fragrant.

4. Stir in the cooked rice, the green peas and the smoked salmon torn into bite-sized pieces, then gently fold it together, so the fish does not break up. Season with salt.

5. Sprinkle over chopped parsley, arrange the egg quarters on top, and serve warm.

Tip: Classically a breakfast, but as a filling main course it is great for dinner too. Adjust the amount of curry powder freely to your own taste.