Hot-smoked trout kedgeree with spring onions & basil
Q Serves 3 Q Prep 15 mins Q Cook 20 mins Q £1.97 a portion Q 643 kcals, 24g fat, 12g sat. fat, 2g sugar
3 medium eggs 300g basmati or long-grain rice 2 tsp curry powder ½ tsp turmeric bunch spring onions small handful chives 125g pack hot-smoked trout 50g butter small handful thyme leaves, to serve FOR THE DRESSING 2 tbsp crème fraîche juice ½ lemon
1 Place the eggs in a small pan, cover with cold water and set on a high heat. As soon as the water comes to the boil, let it bubble away for 4 mins for almost-hard-boiled eggs.
2 Boil the kettle. Tip the rice, curry powder and turmeric into a pan. Pour in boiled water to about 2cm above the rice (about 500ml, if you want to be pedantic). Cover with a lid, return to the boil, then reduce the heat to low and simmer following pack instructions.
3 Meanwhile, slice the spring onions ( both the green and the white bits), snip the chives and break the fish into bite-sized flakes (removing fine bones). Set everything aside.
4 Once the eggs are ready, drain and run them under a cold tap for a moment to stop
them from cooking. Peel the eggs, cut them lengthways into quarters and set aside.
5 Next, prepare the dressing. Spoon the crème fraîche into a small bowl and squeeze in the lemon juice. Stir together to combine, then season to taste (it should be quite thin, for drizzling).
6 Check the rice is tender and fluff it up with a fork. Add the butter and let it melt for a moment before stirring it through. Add the spring onions, chives and smoked trout. Season and gently stir everything together.
7 Divide the kedgeree between 3 serving bowls, arrange the quartered eggs on top and drizzle over some dressing. Scatter over the thyme leaves and serve.