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Outlaw’s kedgeree
Fruit and vegetables
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
small sprig
thyme
½ handful
parsley
stalks
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
2 tsp finely chopped fresh
tarragon
2 tsp finely chopped fresh
mint
2 tsp finely chopped
fennel
fronds or dill
lemon
wedges, to serve
Tins, packets and jars
300g/10½oz
basmati rice
Cooking ingredients
5
white peppercorns
1
star anise
1 tsp
fennel seeds
pinch
sea salt
splash
sunflower oil
700ml/1¼ pint
vegetable stock
(from above)
pinch
saffron
strands
½ tsp
curry powder
½ tsp ground
turmeric
1 tbsp
white wine vinegar
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
4 free-range
eggs
Meat, fish and poultry
200g/7oz
smoked mackerel
, skinned and cut into 2cm/¾in pieces
Other
250ml/9fl oz dry
white wine
200g/7oz
smoked haddock
, skinned, checked for pin bones and cut into 2cm/¾in pieces
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