Drain the rice and lentils and add to the pan. Pour 6 cups of hot water to the pan. Once the mixture starts to bubble, cover the pan, lower the heat and slow-cook until the water has been absorbed
5
Add the beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heat
1/2 bunch of coriander
100g of fine beans
1/2 head of broccoli
2g of frozen peas
6
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot