Tom Daley's kedgeree with salmon recipe

Name: Tom Daley's kedgeree with salmon recipe
Ingredients: 200g salmon fillet; 1 tbsp olive oil; 2 large spring onions, sliced into small rings; 3⁄4 tsp curry powder; 1⁄4 tsp turmeric; a good pinch of crushed dried chilli flakes; 75g brown basmati rice; 425ml hot vegetable or chicken stock; 1 small courgette, most of it finely grated, some peeled into strips using a julienne peeler, to garnish (optional); 60g frozen peas, thawed; 2 eggs; 2 tbsp chopped parsley, plus extra to garnish; 1 lemon, cut into wedges, to serve (optional)

www.sainsburysmagazine.co.uk

Tom Daley's gorgeous kedgeree uses salmon and packs in fresh courgette meaning lower carbs than your average version

View full recipe on www.sainsburysmagazine.co.uk

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Ingredients

200g salmon fillet
1 tbsp olive oil
2 large spring onions, sliced into small rings
3⁄4 tsp curry powder
1⁄4 tsp turmeric
a good pinch of crushed dried chilli flakes
75g brown basmati rice
425ml hot vegetable or chicken stock
1 small courgette, most of it finely grated, some peeled into strips using a julienne peeler, to garnish (optional)
60g frozen peas, thawed
2 eggs
2 tbsp chopped parsley, plus extra to garnish
1 lemon, cut into wedges, to serve (optional)