Today is the most depressing day of the year, so cheer up with Dean's mood-boosting dish.
2 skinless salmon fillets
300g brown basmati rice
600ml vegetable stock
1 large onion, diced
2 cloves garlic
Thumbsized piece ginger, grated
1 tbsp garam masala
1 tsp mustard seeds
½ tsp turmeric
1 green chilli, deseeded and finely chopped
4 spring onions finely sliced
2 tbsp fresh coriander chopped
250g baby leaf spinach
4 free-range eggs
1 lemon, quartered
1. In a large pan fry the onion, garlic and ginger in some olive oil for 5 minutes until softened, add the spices and chilli and cook for a further minute. Add the rice and stir through making sure the rice is well coated. Pour in the stock and bring up to a simmer, cover with a lid and then cook over the lowest setting for 30-35 minutes.
2. When the rice has cooked and absorbed all the water stir in the spinach.
3. Meanwhile add a splash of oil into a non stick pan and cook the salmon for 4-5 minutes over a medium to high heat until nearly cooked through then flake the salmon into the rice and add the finely sliced spring onion and coriander. Season with salt and pepper and squeeze over the lemon juice.
4. Boil the eggs for 7 minutes, this will give you a medium runny yolk, leave to cool slightly before peeling and cutting into quarters. Serve the kedgeree along with the egg and a lemon wedge.