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Green+Aquamarine: "Vedgeree"

Wednesday, 19 February 2014


This recipe comes from Hugh Fearnley-Whittingstall's book, River Cottage Veg Everyday and is a delicious take on the Victorian classic Kedgeree. The recipe is easily adapted to seasonal variations, or whatever you happen to have to hand. In this particular version, I replaced the pepper with a sweet potato.


  • 3 medium onions
  • 1 large aubergine
  • 2 medium courgettes
  • 1 red pepper
  • 3 tbsp olive oil
  • Around 1 tbsp curry powder, depending on how much of a kick you like
  • 300g basmati rice
  •  4 large eggs, at room temperature
  • Sea salt and black pepper
Preheat your oven to 190'C/gas mark 5. Slice the onions lengthwise and chop the aubergine, courgette and peppers into 1cm chunks.
Pop all the veg into a roasting pan, and toss with the oil, curry powder and plenty of salt and pepper. Roast for 40 minutes, stirring occasionally.
 Meanwhile, cook the rice according to pack instructions, or to a preferred method. Bring a pan of water to a gentle simmer, add the eggs and cook for 7 minutes for a "soft-hard boil", and then immediately cool in a bowl of cold water before peeling and cutting into quarters.  
Mix the rice with the roasted vegetables, seasoning if needed, and add the eggs. Add a dollop of mango chutney if you have any; it really brings the whole dish together in a satisfying mouthful. 



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