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Get well soon. This carer will mainly be cooking Dhruv Baker recipes



This weekend I have been at home looking after Mrs. Cook as she recuperates following an operation.I had plenty of time on my hands and could do little to help her recover other than be at her beck and call.

 Cooking for the unwell is one of those time honoured traditions that has been much better preserved in other cultures. Whilst flowers and chocolates are great, the arrival of chicken soup or dhal (thanks Nushi) combines a special combination of love and nutrition.

 So I decided that I would while away some of the time cooking Lisa some comforting dishes to help her on her way to recovery.

 It also gave me the opportunity to cook some recipes from a recent addition to my cookbookshelf which is Spice by the excellent Dhruv Baker.
I cooked a cake, a curry and first of all his most excellent take on kedgeree, which ought to be very high on the list of comforting recovery recipes.
It was really easy to make and absolutely delicious, the use of risotto rice works particularly well giving the finished dish a really unctuous taste and texture.

 Here's the recipe

 Ingredients

 1 litre chicken or vegetable stock
500g undyed smoked haddock fillet, skin on
2 bay leaves
2 cloves garlic finely chopped
2tbs unsalted butter
200ml whole milk
8 quails eggs
2 tbs chopped parsley
2tbs chopped chives
Zest and juice of 1 lemon
1 large onion, finely chopped
2 tsp curry powder
250g arborio rice

 Method
Put the stock, milk and bay leaves into a pan and bring to the boil, then immediately turn off the heat and slide in the haddock. Cover and allow to cook for 10-12 minutes. Remove from the pan and flake the haddock on a plate discarding the skin. Keep the warm milk and stock to one side.

 Meanwhile melt the butter in a pan, add the onion and fry over a medium heat fro about 10 minutes until soft but not coloured. Add the garlic and curry powder, fry for another minute or two, then add the rice and stir to coat all the grains.

 Start adding the stock and milk mixture in which you cooked the fish, adding a ladleful at a time and stirring until it is incorporated before adding the next ladleful.

 Meanwhile, place the eggs in a pan of cold water, bring to the boil and then remove from the heat and leave to cook for 2 minutes and then leave for 2-3 minutes before peeling and cut in half.

 When the rice us cooked ( about 20 minutes) add the chives, parsley, flaked haddock, lemon zest and juice and season with salt and pepper.
Gently mix together so you don't break up the fish too much.

Serve topped with the eggs and sprinkled with a few extra herbs.




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