Salmon kedgeree with beetroot slaw

The different layers and textures are a feast for the eyes and the palate.

PREPARATION TIME 30 minutes, plus cooling and soaking COOKING TIME about 1 hour SERVES 4

2 x 200g salmon fillets, skins removed

2tbsp olive oil, plus extra for brushing and if needed

Finely grated zest 1 lemon 300g basmati rice

1 small onion, finely chopped 4 garlic cloves, finely chopped 2tbsp each ground coriander and cumin

1½tbsp ground turmeric

6 cloves

6 black peppercorns

1 cinnamon stick

6 curry leaves

6 green cardamom pods, slightly crushed

1tbsp sea salt

100g peas, steamed or boiled FOR THE BEETROOT SLAW

2 medium raw beetroot, grated or finely sliced

1 garlic clove

4tbsp white wine vinegar 2tbsp olive oil

1tbsp lemon juice

1 handful each fresh coriander and mint, finely chopped

FOR THE CRISPY ONIONS 500ml vegetable oil

1 large onion, finely sliced TO SERVE

4 poached eggs

1 handful fresh parsley, chopped

1 Combine all the ingredients for the beetroot slaw in a bowl and mix well. Cover and chill until needed.

2 Preheat oven to 200°C (180°C fan) mark 6. Put salmon on a baking tray lined with parchment. Brush with olive oil, sprinkle with lemon zest and season with salt and black pepper. Bake for 15min, or until just cooked, then allow to cool. Once cool, break into large flakes with a fork, and set aside.

3 Put rice in a large bowl and rinse until water runs clear. Cover rice with fresh water; leave to soak for 30min.

4 Heat 2tbsp oil in a heavy-bottomed large pan over a medium heat. Add onion and sauté for about 5min until translucent. Add garlic and cook for 2min more. Add spices and fry for a couple of min. Add more oil if it becomes too dry – you want a paste-like consistency.

5 Drain rice and add to pan, mixing well to ensure that it is well coated with spice paste. Add 600ml water and the salt. Bring to the boil, then reduce heat to low, cover and simmer for around 30min or until rice is cooked.

6 While the rice is cooking, prepare crispy onions. Heat vegetable oil in a wok over a medium heat. Test oil’s heat by dropping in a slice of onion; if it dances and fizzes on oil’s surface, the temperature is correct. Add onions and fry until golden, stirring to make sure onions nearest wok edges don’t burn. When a shade or two lighter than your desired shade, remove onions from oil to kitchen paper using a slotted metal spoon.

7 Just before rice is cooked, remove cinnamon stick, cloves and cardamom pods from pan. Add peas and cook for a couple of min as the rice finishes cooking.

8 To serve, spoon rice on to a large platter. Top with flaked salmon, poached eggs, crispy onions, and a generous amount of chopped parsley. Serve with beetroot slaw on the side.