Vegetable Kedgeree

With Baby Leeks & Candy Beetroot

March sees a welcome shift in the weather, the days are longer and the sun has some noticeable warmth. Occasional frosts and a biting wind remind us that Winter wasn’t that long ago however. March also brings with it the end of comfort food season, well almost. It’s a tricky time of year where the days feel like BBQ weather but nights are still reserved for hearty warming plates. Kedgeree bridges the gap beautifully.

Warming spices bring an element of comfort, while the lightness of rice and fresh vegetables bring that spring vibe. In this kedgeree the candy beetroot complements the spice so be bold and generous! Alongside this the baby leeks have a zingy freshness, the floral allium acidity that feels like spring is here. Finished off with a soft-boiled egg and enjoy in the sun or while hiding away from the biting wind with its hail.


Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
1 onion
Rapeseed oil
A thumb of butter (optional)
2 cloves garlic
2 candy beetroot
Sea salt flakes
1 tsp turmeric
½ tsp cumin seeds
240g long grain rice
600g stock or water
A bunch of SLF baby leeks
1 tsp garam masala
Fresh ground black pepper


1. Begin by slicing the onion and heating a puddle of rapeseed oil with the butter in a large saucepan. Cook the onion over a low heat until translucent. Slice the garlic and add to the onion.

2. Peel and dice the candy beetroot and wash the rice in cold water. Once the onion is translucent season with salt and the spices then add the diced beetroot and washed rice.

3. Turn up the heat and begin to fry until the pan sizzles. Add the stock or water to the pan and bring to a boil. Once boiling turn down to a simmer and put a lid on the pan. 

4. While the rice is cooking, dice and wash the leeks. 

5. Once the rice is soft, add the leeks and cook for a few minutes until tender.

6. Season with garam masala and generous twists of black pepper. Enjoy.

Serve with soft boiled eggs and chopped fresh herbs.


Chef Notes:
1. Cooking the kedgeree on the hob gives a slightly saucy risotto like texture. For a drier texture and crunchy top, simply cook in the oven like a pilaf from stage 4.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer