Ingredients

Steps

• Melt the butter in a pan over medium heat and fry the onion until soft.
• Add the rice and stir until the grains become translucent.
• Add 750ml of stock one ladle at a time, stirring until each portion is absorbed.
• Stir in the curry powder until well combined.
• Gently stir in the eggs, black pudding, lentils, coriander, and coconut until warmed through.
• Spoon the kedgeree into bowls and garnish with freshly ground nutmeg.