- drizzle light rapeseed oil
- 50g/1¾oz unsalted butter
- 2 shallots, finely chopped
- 1 leek, white part only, thinly sliced
- 1 celery stalk, thinly sliced
- 1 garlic clove, chopped
- 300g/10½oz long-grain or basmati rice, washed and drained
- 700ml/1 pint 4½fl oz chicken or turkey stock
- 2 bay leaves
- pinch saffron strands
- ½ tsp medium curry powder
- 200g/7oz cooked leftover turkey, leg meat only, cut into pieces
- 200g/7oz cooked leftover ham, cut into pieces
- 200g/7oz cooked leftover sausages or sausage meat, cut into pieces
- 3 free-range eggs
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh sage
- salt and freshly ground black pepper
- lemon wedges, to serve
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured.
- Add the rice and continue to cook, stirring well, for a 1 minute.
- Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.
- Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.
- Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.
- Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.
- When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.
- To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired.