Hot Smoked Salmon Kedgeree with Boiled Eggs

Steps

1. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes for soft boiled or 4–6 minutes for hard boiled. Drain, cool under cold tap and peel. Cut each egg into 4 quarters.
2. While eggs cook, heat a drizzle of oil in a large (preferably non-stick) fry-pan with a lid. Cook leek, turmeric paste and rice spice mix for about 3 minutes, stirring often, until tender. Add a little extra oil if needed.
3. Add rice and cook for 1 minute. Add stock and water, stir well scraping the bottom, and bring to the boil. Reduce heat to low, cover, and simmer for 12 minutes. Remove from heat, and leave to steam, still covered for a further 4 minutes.
4. While rice cooks, place peas in small a heat-proof bowl and cover with boiling water. Leave for about 3 minutes, until bright green and tender. Drain and set aside. Remove core and seeds from capsicum and thinly slice. Flake salmon into bite-size pieces.
5. Add peas and capsicum to pan and fold through rice. Place salmon on top. Cover and leave to sit for 2 minutes, until salmon is warmed through. Drizzle over lemon juice.
6. To serve, spoon hot smoked salmon kedgeree onto plates and top with rocket leaves, boiled eggs and a drizzle of oil. Serve a lemon wedge on the side for squeezing.