Vegetarian Kedgeree

Rinse the basmati rice in cold water three times, then soak in fresh cold water for 15 minutes. Meanwhile, finely dice the onion, mince the garlic, peel and finely grate the ginger, drain and rinse the lentils, and measure out all the spices into a small bowl. Zest the lemon and roughly chop the parsley and dill.

Drain the soaked rice and set aside.

Bring a small saucepan of water to a rolling boil. Gently lower the eggs in and cook for exactly 7 minutes.

Transfer the eggs immediately to a bowl of iced water and leave for 5 minutes. Peel and halve them lengthways, then set aside.

Place a wide, lidded sauté pan or casserole over medium heat. Add the butter and oil. Once the butter foams, add the cumin seeds and black mustard seeds and cook until the mustard seeds begin to pop, about 1–2 minutes.

Add the diced onion and cook, stirring occasionally, until deeply golden and soft, about 12 minutes.

Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute.

Add the curry powder, smoked paprika, turmeric, and ground coriander to the pan and stir into the onion mixture. Cook, stirring constantly, for 90 seconds until the spices smell toasted and the paste begins to catch slightly on the pan.

Add the drained rice and stir to coat every grain in the spiced oil. Cook, stirring, for 1 minute.

Pour in the hot vegetable stock and add the salt. Stir once to combine, then bring to a boil.

Reduce the heat to the lowest setting. Place a sheet of foil directly over the rice surface before fitting the lid tightly. Cook undisturbed for 12 minutes — do not lift the lid.

Remove from the heat and leave to steam, lid on, for 5 minutes.

Remove the lid and foil. Fold in the lentils, double cream, and lemon zest using a fork, fluffing the rice as you go. Taste and adjust seasoning.

Scatter the parsley, dill, and spring onions over the top. Nestle the egg halves on top and serve immediately with lemon wedges on the side.