Saffron Spiced Veggie Kedgeree

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Meanwhile, peel and finely slice the brown onion[s]

Place an ice pack (Gousto's are perfect) or loose ice cubes into a bowl of cold water and set aside – this is your ice bath

Add the eggs to a pot of boiled salted water (the salt prevents them from cracking) bring to the boil over a high heat

Cook for 7 min for perfect mid-boiled eggs

Once boiled, transfer the eggs to the ice bath and set aside

Re-boil the kettle 

Add the cherry tomatoes to tin foil and place on a baking tray, folding the edges around the tomatoes to collect any juices

Drizzle them with olive oil and a pinch of salt

Add the cashew nuts to the other end and put the tray in the oven for 7 min or until the cashews have coloured slightly

Meanwhile, dissolve the vegetable stock cube[s] in 800ml [1.6L] boiled water

Add the saffron to the stock and stir well until it’s a bright yellow colour

Transfer the cashew nuts to a chopping board to cool

Reduce the oven temperature to 150°C/ 130°C (fan)/ 300°F/ Gas 2 and return the tomatoes to the oven until serving, approx. 20-25 min

Heat a large, wide-based pan with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add the onion and a pinch of salt

Cook for 5 min, then add the curry powder and cook for a further 2 min until the onion has softened

Add the arborio rice and sultanas and stir until both are evenly coated in oil and spice

Add the stock to the rice, a ladle at a time, stirring frequently for 15-20 min or until all the stock is absorbed and the rice is cooked

Tip: the more you stir, the creamier the rice will become!

Meanwhile, chop the cashew nuts coarsely

Chop the coriander finely, including the stalks

Slice the lemon into wedges

Peel the cooled eggs and slice them in half