One of the great things about being in a relationship is establishing your own little traditions. Our traditional Sunday morning is nothing more than lazing about and have a treat breakfast in bed, but it is one of my favourite things and probably what I missed most when my boyfriend was away recently. As I work Saturdays and he works like a normal person, Sunday is our only shared morning off and so the only time when we get a proper lie in and actually have breakfast together. It’s also probably the time in the week when we’re both most relaxed, reminiscing about whatever we did the night before, speculating on the vast unknown and promise of the day ahead and confident that the new week will be amazing.
I’m not exactly known for pulling my weight with the Sunday morning cooking – my main contribution tends to be wailing that I’m about to die of hunger, which I’m sure is very motivational for the chef – but fortunately my boyfriend is an amazing cook and generous soul, so he takes the lead. He found this recipe, wanting to give me the chance to try kedgeree as I’ve never eaten the authentic seafood dish, and it’s one of the best breakfasts he’s treated me to.
This kedgeree does take a while to do, as the preparation is so time-consuming. I hard-boiled the eggs the night before, which at least freed up a bit of time, and the Puy lentils could probably be pre-cooked then too. Either way, it’s a very satisfying breakfast and well worth the time and effort. As another downside, it also creates a fair bit of washing up, but this is when the ‘sleeping partner’ can step up. It’s all about teamwork!
Serves 6 (though I halved it and it made for 2 generous portions), from the Simon Rimmer recipe on the BBC
1 onion, finely chopped
175g Arborio rice
750ml vegetable stock
1 tsp curry powder (or less, depending on how spicy your sausages are)
2 eggs, hard-boiled and chopped
150g spicy vegetarian sausage, sliced and fried until crisp
175g Puy lentils, washed and cooked according to packet instructions
1 hanful coriander leaves, chopped
1 tbsp dessicated coconut
1. Make sure all the preparation is taken care of first: the eggs are hard-boiled, the lentils cooked, the sausages fried.
2. Melt the butter in a pan over a medium heat. Add the onion and fry until soft.
3. Add the rice and stir until it becomes translucent.
4. Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through.
5. Add the curry powder and stir well.
6. Add the hard boiled eggs, fried sausage, cooked lentils, coriander and coconut and gently stir until combined and warmed through.
7. To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg.