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Vegeree 760x443

Kedgeree has long been our Christmas Day breakfast – the waft of spices and the cheery yellow of the eggs feel celebratory – but we eat it for dinner all year round.

Back in India it was originally a vegetarian dish of lentils and rice; the smoked fish and eggs were only added to suit British tastes. I like the mix of smoke with the spice, so I roast celeriac with smoked salt and stir it through; I use Anglesey’s Halen Môn smoked salt, but if you can’t find it, normal salt will do. I keep my eggs pretty runny, but if you like them firm, boil them for another minute or two.

To make this vegan, as I do for my brother and sister, leave out the eggs and use oil, not butter. If you can’t find curry leaves it will be delicious without them too

1hr - 1hr 10
Vegeree 760x443


  • 1 large celeriac, peeled and cut into 2cm pieces
  • coconut oil, butter or ghee
  • smoked sea salt, or your normal sea salt
  • 2 onions
  • 2 cloves of garlic
  • 2 green chillies
  • 2 bay leaves
  • 20 curry leaves (optional)
  • 8 cardamom pods
  • 3 teaspoons coriander seeds
  • 3 teaspoons ground turmeric
  • 400g basmati rice
  • 6 free-range or organic eggs
  • 8 tablespoons Greek yoghurt
  • the juice of 2 lemons
  • a bunch of fresh parsley
  • a bunch of fresh coriander
  1. Preheat the oven to 200°C/180°C fan/gas 6. Get all your ingredients and equipment together. Fill and boil a kettle.
  2. Thickly peel the celeriac, getting rid of any green bits, and cut it into 2cm pieces. Put it on a baking tray with a knob of coconut oil or butter, a hefty pinch of smoked salt and a good grind of black pepper and roast for 30 minutes, until tender.
  3. Peel and finely chop the onions and slice the garlic and chillies. Heat a good knob of coconut oil, butter or ghee in a large, ovenproof pan with a lid. Add the onions, garlic, bay and curry leaves and cook on a low heat for 10 minutes, until soft and sweet. Add the bashed cardamom pods and coriander seeds, the turmeric, chillies and a couple of hearty pinches of smoked salt and stir for another 3–4 minutes on a medium heat until the spices smell great. Take a tablespoonful of the onion mixture out of the pan and put aside for later.
  4. Turn the heat up and add the rice, and a little more oil if needed, stir to coat in the spices, then pour over a litre of cold water. You want the water to come about 1cm above the rice so you may need a little more or a little less. Put the lid on and put the whole lot into the oven for 25 minutes.

  5. While the rice is cooking boil the eggs. I add my eggs to a pan of boiling water for 5-6 minutes for runny yolks but cook a little longer if you like them firmer. Cool the eggs in cold water to stop them cooking and then peel and keep to one side.

  6. Mix the yoghurt with a squeeze of lemon, a pinch of smoked salt and the spoonful of spices and onions from earlier.

  7. Once the celeriac and rice have had their time, take them both out of the oven. Stir the celeriac through the rice with the herbs and the rest of the lemon juice. Cut the eggs in half and lay on top, then pop the lid back on to keep warm. Serve in the middle of the table with the yoghurt for spooning over.

Additional information

As featured in

Anna Jones a modern way to cook

A Modern Way to Cook

"A new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, but still eat food that tastes incredible and is doing you good."

Store in an airtight container for up to 3 days in fridge.

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