FEELGOOD SALMON KEDGEREE

SERVES 4-6

1-2 tablespoons olive oil

1 large onion, diced

2 garlic cloves, crushed

1 thumb-sized piece of fresh root ginger, grated

1 green chilli, deseeded and finely chopped 1 tablespoon garam masala

1 heaped teaspoon yellow mustard seeds ½ teaspoon ground turmeric

300g brown basmati rice

600ml boiling vegetable stock

4 spring onions, thinly sliced

1 small handful of fresh coriander, chopped 2 skinless hot-smoked salmon fillets 4 free-range eggs

Salt and pepper

Lemon wedges, to serve

Heat the oil in a large saucepan set over a medium heat. Add the onion, garlic and ginger and fry for 10 minutes, then add the chilli and spices and cook for a further minute.

Add the rice and stir it through, making sure the rice is well coated.

Pour in the stock and bring up to a simmer, then cover with a lid, reduce the heat to its lowest setting and cook for 30-35 minutes, until the rice is fully cooked.

Stir through the spring onions and coriander, season and then flake through the salmon.

Bring a large pan of water to the boil, then add the eggs. Reduce the heat to the lowest setting and leave to cook for at least 7 minutes. Leave to cool slightly before peeling and halving.

Serve the kedgeree with the eggs on top and a lemon wedge on the side for squeezing over. Slow cooker method:

Grease the slow cooker with a little oil or cooking spray.

Follow step 1 as above, then transfer to your slow cooker along with the rice and a good pinch of salt. Stir well. Pour in the stock, then pop the lid on and cook on the high setting for 3 hours. Test the rice after this time – if it’s not fully cooked, give it another 15 minutes.

Follow steps 4-6 as above to finish and serve.

From ‘Cook Slow: Light & Healthy’ by Dean Edwards (£16.99, Hamlyn). Photography: Kris Kirkham