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Kedgeree

Chop the onion, garlic and chilli, saving a few bits to scatter at the end, then fry for a couple of minutes on a medium heat with a drizzle of oil in a sauté pan. Stirring occasionally.

Now add the spices and fry for a minute or two.

Wash the rice by rinsing through a few times, changing the water each time. Add to the pan along with the water. Stir through and cover. Reduce to a medium to low heat.

The rice should take about 25 minutes to cook through. If the rice has soaked up all the water before the rice is completely softened, add more water and check on it more regularly repeating if needed.

For the fish. Put in a small pan on a medium to low heat and cover with equal quantities of milk and water so that it is just covered along with the 2 bay leaves. Gently simmer for roughly 8 minutes or until it flakes easily.

Now chop and add the corriander to the rice and mix through, saving some to scatter on top.

For the eggs. Place in a pan of boiling water and boil for 5 minutes and then pace into water with a few ice cubes in. Leave for at least ten minute before pealing the shells off. They should have a slightly soft yolk.

Crush the cashew nuts roughly so they are broken up. Toast in a small frying pan on a medium to hot heat, moving and turning them constantly until they are browned slightly.

When the rice is done. Flake apart the fish over the rice and stir through not mixing too vigorously so has to have nice big chunks of fish.

Before serving place the de-shelled, halved eggs over the surface randomly. Then scatter the corriander, nuts, chopped spring onion and apieces of chilli that were saved.

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Kedgeree is not the most obvious British dish. It originates more obviously from British colonial times in India, created as a breakfast dish.

Brunch for many

Cooking for a large group for brunch there is no better dish. It's a real social dish where it just keeps coming and coming.

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Bentwitchen, Devon
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