Storecupboard kedgeree

There are some dishes that just remind me of being a little girl and this is perhaps my most favourite of all of those dishes. When we were little mum used to make kedgeree, beautiful tender flakes of smoked fish with fluffy rice, boiled eggs and spices, but far more longed for was the bastardised version she used to make on a school night. The store cupboard version with tinned (line caught) tuna, which just became known as kedge.

Kedge is my ultimate comfort food, wrapping me in a cocoon of childish pleasure. This still has some of the spices of a traditional kedgeree, though to just tumeric and a little pinch of garam masala, without the heat that many recipes include. The boiled eggs, with thier bright yolks only just set and lots and lots of double cream and butter giving it a sticky and creamy texture that can't help put a smile to my face.

DON'T be put off by the use of tinned tuna - I know that warm tuna may not be to everyone's taste but trust me on this one!

 Kedge

Kedge

Kedge

serves 2 generously

ready in 20 minutes

200g basmati rice, well rinsed until the water runs clear

2 free range eggs

1 tbsp olive oil

25g unsalted butter

1 large onion, finely sliced

1tsp ground tumeric

good pinch garam masala

1 tin line caught sustainable tuna, drained and flaked

100ml double cream

small handful fresh coriander, chopped

Place the rice in a pan and cover with water so it comes up about 2cm above the level of the rice (this is about double weight of water to rice) and add a pinch of salt. Cover and bring to the boil and simmer for 2 minutes then turn off the heat and leave to steam for 10 minutes until all the water has been absorbed. Remove the lid and then fluff up with a fork.

Meanwhile, place the eggs in a pan of cold water and bring to a rolling boil. boil for 4 minutes then drain and run under cold water for a few minutes to stop them overcooking.

Heat the oil and butter in a frying pan and gently fry the onions for 10 minutes until tender and golden. Add the tumeric and garam masala and a good pinch of salt and cook for a further minute. Add the spiced onion into the fluffed up rice and mix well. Add the tuna and double cream and plenty of freshly ground black pepper. stir in the coriander. Peel and quarter the eggs. spoon the kedge onto two plates and top with the egg quarters.