• p53


    200g of basmati rice

    190g of lentils

    2 tbsp of vegetable oil

    1 tsp of cumin seeds

    3 garlic cloves, finely chopped

    2 green chillies, chopped finely and de-seeded if preferred

    10 black peppercorns

    1 potato, diced into small cubes

    1 carrot, diced into small cubes

    3/4 tsp of turmeric powder

    100g of fine beans, cut into 3cm pieces

    100g of frozen peas

    1/2 head of broccoli, cut into medium sized florets

    1 tbsp of ghee

    1/2 bunch of coriander, washed and chopped


    black pepper


    To start the kedgeree, wash and soak the rice and lentils together in plenty of water for 10 minutes

    In a saucepan, heat the vegetable oil. Add the cumin seeds and sauté for 30 seconds. Add the garlic, ensuring the heat is low, and fry until golden brown

    Add the green chilli and peppercorns to the pan and stir. Increase the heat, add the diced potato and carrot and sauté for 2 minutes. Add the turmeric and a little salt to taste, and cook for a further 2 minutes

    Drain the rice and lentils and add to the pan. Pour 6 cups of hot water to the pan. Once the mixture starts to bubble, cover the pan, lower the heat and slow-cook until the water has been absorbed

    Add the beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heat

    Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot