KEDGEREE WITH DARK LEAFY GREENS

SERVES 4

“For me, this is the ultimate comfort food – creamy, warming and filling, just what’s called for on a cold day. It’s a great option for entertaining because you can cook the rice, sauce and eggs in advance, meaning you won’t have to spend long away from your guests while you’re assembling it.” Peta

INGREDIENTS

150g basmati rice, rinsed

70g unsalted butter 2 large brown onions,chopped 1 medium red chilli, deseeded and finely chopped 2.5cm (1in) piece of ginger, peeled and finely chopped

¼ tsp ground turmeric

¼ tsp ground cumin

½ tsp garam masala 2 tsp hot curry powder

250g fresh spinach, washed 200ml double cream ½lemon

4 large eggs, hard-boiled and peeled salt and black pepper to season

METHOD

l Cook the rice in a large pan of boiling water until tender. Drain and set aside. l Melt the butter in a very large saucepan over a medium heat, then add the onions, chilli and ginger and sauté until softened a little.Add the spices, cook for a further minute, then add the spinach. Cover the pan and cook for a few minutes, shaking the pan from time to time, until the spinach has wilted.Add the cream, bring to the boil, then reduce the heat and simmer gently for 5 minutes. Season with salt and black pepper, then squeeze the juice from the half lemon into the sauce. Stir the cooked rice into the sauce and check the seasoning. l Spoon the rice onto four plates, placing two halves of a boiled egg on top of each portion.