This is a vegetarian version of a breakfast favourite which dates from the days of the British Raj in colonial India.

It's a lovely, versatile dish, with great flavours and a good balance of spices. The various vegetables give it a pleasant texture.

It makes a simple lunch or supper, too, and can be cooked and served the next day.

Serves 6

200g of basmati rice

190g of cooked green lentils

2 tbsp of vegetable oil

1 tsp of cumin seeds

3 garlic cloves, finely chopped

2 green chillies, chopped finely and de-seeded

1 potato, diced into 1cm cubes

1 carrot, diced 1cm cubes

3/4 tsp of turmeric powder

100g of fine beans cut into 3cm pieces

100g of frozen peas

200g of broccoli, cut into small sized florets

Small bunch of coriander, washed and chopped

Salt

Fresh ground black pepper

4 hard boiled eggs

Method

To start the kedgeree, wash and soak the rice in plenty of water for 10 minutes.

In a large saucepan, heat the vegetable oil, add the cumin seeds and saute for 30 seconds. Next add the garlic, ensuring the heat is low, and fry until golden brown.

Add the green chilli to the pan and stir. Increase the heat, add the diced potato and carrot and saute for 2 minutes. Add the turmeric and a little salt to taste, and cook for a further 3-4 minutes.

Drain the rice and add to the pan. Pour 700ml of hot water into the pan. Once the mixture starts to bubble, cover the pan with a tight fitting lid, lower the heat and slow-cook until the water has been absorbed.

Add the cooked green lentils, beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heat.

Season the kedgeree with salt and pepper. Transfer the kedgeree into a large serving dish. Peel the boiled eggs and cut into half. Place the pieces of boiled egg on and serve hot.

This is a pure, deep pinot noir with a black-cherry, dark fruit intensity and pulpy, voluptuous texture.

2010 Rully En Guesnes Vincent Dureuil Janthial

Raeburn fine wine, £18.99, 0131 343 1159

www.raeburnfinewines.com