Leek and Mushroom Kedgeree

Preparation: 15mins
Cooking: 15mins (+15mins for the rice)
Serves: 2-3 [we use 1½x for two massive portions]


Alternative / optional ingredients in []s

To serve:


  1. Cook the basmati rice according to packet instructions and drain well
  2. Fry the leeks in Fry-light for 2-3mins then add the mushrooms and peas and cook over a high heat until the mushrooms are lightly browned
  3. Stir in the curry powder and coriander [and other spices] and stir-fry for 1 min
  4. Stir in the cooked rice and the lemon juice until the rice is evenly covered and hot [at the last minute, add the parsley/coriander, if using]
  5. Cut the eggs into quarters and garnish with those, lemon wedges [and spring onions]. Serve with fromage frais and mango chutney

Adapted from www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6325,00.html}