Christmas salmon kedgeree parcel

Serves 8

250g chilled unsalted butter, plus 1 tbsp and extra for greasing 500g strong flour, plus extra for dusting 8 eggs

50ml cold water

1kg salmon fillet zest and juice of 2 lemons

1 tbsp olive oil

300g long grain rice

½ tsp turmeric 2 garlic cloves, peeled and finely chopped 1 onion, peeled and chopped

1 red pepper, trimmed, cored, seeds removed and finely chopped

3cm piece of ginger, peeled and grated 1 tbsp curry powder

4 tbsp chopped coriander sea salt and black pepper airtight wrap

2.5 x 35 x 25cm oven tin

In a large mixing bowl, mix together the chilled butter and the flour. Add a pinch of salt, then rub the butter into the flour until the mixture resembles breadcrumbs. Add 1 of the eggs and the water, and mix together until a dough. Wrap in an airtight wrap and leave to chill for at least 1 hr.

Preheat the oven to 180°C/160°C fan/gas mark 4. Place the salmon fillet in an ovenproof dish and drizzle with the juice of 1 lemon and the olive oil. Season with pepper and roast for 30-35 mins until cooked through. Set the salmon aside to cool.

In the meantime, place the rice in a large saucepan and cover with twice the amount of cold water. Add the turmeric and bring to the boil. Simmer for 12-15 mins until the rice is soft, then drain and leave to cool. Turn the oven to 200°C/180°C fan/gas mark 6 and grease the oven tin.

In a large saucepan, melt the 1 tbsp of butter, then add the garlic, onion, red pepper and ginger. Fry, stirring occasionally, for 5-6 mins until softened. Mix in the curry powder and cook for 1 min. Add in the cooked rice, coriander, all the lemon zest and the remaining lemon juice. Set aside to cool.

Place 6 of the remaining eggs in a large saucepan of boiling water, then simmer for 8 mins. Drain and refresh under cold running water to cool. Peel and roughly quarter, then set aside.

Once the hour has passed, remove the pastry from its wrap and, on a surface lightly dusted with flour, cut off a 2cm chunk and set aside. From the remaining pastry, cut one third off, then roll the remaining two thirds to fit the oven tin bottom and sides. Fill the pastry with the rice mixture and level it out to make a flat layer. Flake the fillet of salmon into pieces, discarding the skin, and place on top of the rice. Then top with a layer of egg.

On a surface lightly dusted with flour, roll the remaining third of pastry to fit the top of the pie. Place the pastry top on the pie and, using a fork, seal the edges by pushing down to make a pattern all around the rim. Using the reserved 2cm chunk of pastry, roll out 2 strips, approximately 2cm thick, to fit the pie widthways and lengthways, as well as extra strips to make a bow, a rectangular pointed gift tag and a fish shape to sit within that gift tag. Whisk the remaining egg in a small pot, then brush the egg over the entire pie top. Place on the ribbon and bow, and the fish gift tag, then brush the pastry with the egg.

Bake for 20 mins until golden, then turn down the oven to 180°C/160°C fan/gas mark 4 and bake for 10 mins. Serve immediately.