Boxing Day kedgeree

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured.

3. 3

   Add the rice and continue to cook, stirring well, for a 1 minute.

4. 4

   Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.

5. 5

   Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.

6. 6

   Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.

7. 7

   Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.

8. 8

   When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.

9. 9

   To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.