Cured salmon kedgeree

When it comes to kedgeree, you have the classic smoked haddock version, but you can also have a cheat’s version made with canned tuna – a great storecupboard supper. The idea of using cured salmon in kedgeree is just the next step in the journey, and it is gloriously delicious.

SERVES 4 PREP 10 mins COOK 15 mins EASY

3 eggs

1 tbsp olive oil large knob of unsalted butter

1 large onion, finely sliced

1 tsp ground turmeric

350g basmati rice

300g smoked salmon (see tip, right) large splash of double cream handful of flat-leaf parsley, chopped

1 Put the eggs in a pan of cold water and bring to the boil. Boil for 6 mins, then drain, rinse under cold running water and drain again.

2 Meanwhile, heat the oil and butter in a pan until the butter has melted, then fry the onion for 10 mins. Add the turmeric and stir for a minute. 3 Rinse the rice, then drain and cook in a saucepan of boiling salted water for 10-12 mins until tender. Drain, then add the rice to the pan with the onion mixture and toss to coat. Add the salmon, a large splash of cream and the parsley, then season well. Peel and halve the eggs and serve on top of the kedgeree.

GOOD TO KNOW omega-3 • gluten free

PER SERVING 650 kcals • fat 28g • saturates 11g • carbs 68g • sugars 4g • fibre 3g • protein 31g • salt 2.4g