kedgeree

This is an old favourite which makes a very fine simple meal. There are peas in the photo as they are currently a favourite veggie, and no kipper as it was, um , a little past its use-by date.



½ cup brown lentils (pre-cook for 1/2 hour)
1 cup basmati rice
1 tbs butter
2 bay leaves
3 cloves of garlic, chopped finely
2 tbs ginger, grated
2 tsp tumeric
1/2 tsp chilli powder
1 tsp cumin
3 green cardamon pods
3 cloves
1 2cm piece of cinnamon
good pinch of salt

2 cups of water
1 onion, sliced
1 tbs butter

1 kipper, grilled
tomatoes, quartered
lemons, halved
parsley, chopped
chutney


Heat butter in heavy based saucepan, add spices and stir until spices are fragrant. Add rice and stir for a minute then add lentils and water and bring mix to a vigorous boil. Cover pot and reduce heat to a simmer (with heat mat). Leave undisturbed for about 40 minutes.

Cook onions in butter until brown. Top each serving with onions and serve with remaining ingredients