Outlaw’s kedgeree recipe
 Nathan Outlaw’s kedgeree is packed with herbs and two types of fish. Substitute the herbs with whatever is available, and buy the stock if you don’t have time to make it. 1 onion, finely chopped3 carrots, peeled and finely chopped3 sticks celery, finely chopped1 leek, trimmed, washed and finely chopped1 garlic clove, crushed5 white peppercorns1 star anise1 tsp fennel seedspinch sea salt250ml/9fl oz dry white winesmall sprig thyme½ handful parsley stalks 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery, finely chopped 1 leek, trimmed, washed and finely chopped 1 garlic clove, crushed 5 white peppercorns 1 star anise 1 tsp fennel seeds pinch sea salt 250ml/9fl oz dry white wine small sprig thyme ½ handful parsley stalks 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces300g/10½oz basmati ricesplash sunflower oil50g/1¾oz unsalted butter½ white onion, finely chopped1 celery stick (de-stringed with a vegetable peeler), thinly sliced1 leek (white part only), well washed and thinly sliced1 carrot, peeled and cut into small dice700ml/1¼ pint vegetable stock (from above)pinch saffron strands½ tsp curry powder½ tsp ground turmeric1 tbsp white wine vinegar4 free-range eggs2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh mint2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepperlemon wedges, to serve 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces 300g/10½oz basmati rice splash sunflower oil 50g/1¾oz unsalted butter ½ white onion, finely chopped 1 celery stick (de-stringed with a vegetable peeler), thinly sliced 1 leek (white part only), well washed and thinly sliced 1 carrot, peeled and cut into small dice 700ml/1¼ pint vegetable stock (from above) pinch saffron strands ½ tsp curry powder ½ tsp ground turmeric 1 tbsp white wine vinegar 4 free-range eggs 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh mint 2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepper lemon wedges, to serve Method To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe).To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6.Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring.Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked.Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes.To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side.