Spring vegetable kedgeree
Although traditionally eaten for breakfast, this vegetarian kedgeree can be enjoyed any time.
- Simmer the eggs in boiling water for 5 minutes, then drain and sit in cold water. Cook the broccoli and asparagus tips in a separate pan of boiling water for 3 minutes, then drain and refresh in cold water. Set aside.
- Heat the oil in a large frying pan, add the turmeric, cumin and chilli flakes and fry for 1 minute until fragrant, stirring frequently. Add the onion and cook for a further 5 minutes until golden.
- Add the milk and bring to a simmer, then stir through the peas and spinach. Cook for 2 minutes, stirring until the spinach wilts.
- Add the rice, broccoli, asparagus tips, spring onion and half the radish and heat through, stirring gently, for 2–3 minutes until piping hot. Peel the eggs and slice in half, arranging across the top of the kedgeree along with the remaining radish to serve.