Boxing Day brunch ‘kedgeree’ Archive

Ingredients

• 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