Kedgeree is considered a traditional British breakfast dish but I find it works well as a lunch or dinner meal, too. It is based on a humble Indian dish of rice and lentils that the British Raj adapted and made their own. I’ve adapted it further, using brown rice for its more natural, unrefined qualities, instead of white.

Serves 4

2 cups long grain brown rice

2 tbsp grape seed oil

2 onions, finely diced

2 tbsp butter

2 cloves garlic

1 tbsp finely grated fresh ginger

4 tsp medium heat quality curry powder

Juice of 1 lemon

3 tbsp cup cream

400g smoked fish, flaked

3 tbsp chopped parsley

4 soft boiled eggs, peeled and halved

1 Cook rice in plenty of boiling water for 25-30 minutes until tender, then drain well.

2 Once rice is cooked, heat oil in a large frying pan. Add onion and cook over a medium heat for 10 minutes, stirring regularly, to soften. Add butter, garlic, ginger and curry powder and cook for 1 minute to toast spices.

3 Stir in cooked rice. Add lemon juice, cream, smoked fish, parsley and season with salt and pepper. Gently stir to combine.

4 Serve topped with egg halves, and with lemon wedges on the side, to squeeze over.