Rory Sutherland is the vice-chairman of the renowned advertising firm, Ogilvy, and the Spectator’s ‘Wiki Man’ columnist. On the podcast, he talks to Lara and Olivia about the dreadful British food of the 70s, why he loves chain restaurants, the best and worst kitchen gadgets and why he’d eat Indian food for breakfast, lunch and dinner. As well as his incredibly eclectic and international death row meal.
And, if Rory’s food tastes inspire you, try this Indian breakfast kedgeree from Olivia Potts’ The Vintage Chef column below:
1. Place rice in a large bowl, cover with cold water, agitate with your hand and leave to soak for half an hour.
2. Boil 500ml of water in a kettle. Place the haddock in a shallow pan, cover with the water, add the bay leaves, place a tight fitting lid over the top and cook over a low heat for 8 minutes. Drain, reserve the cooking water and set the fish to one side to cool.
3. Add a pinch of saffron to the cooking water and leave to sit for five minutes. Place the rice in a medium-sized saucepan, pour the cooking water over the top, place a tight fitting lid on the pan and cook for 10 minutes over a medium heat. Then turn off the heat, remove the lid, and leave to steam.
4. Meanwhile, crush the cardamom pods to release their seeds and discard the pods. Toast the tumeric, cumin seeds, mustard seeds and cardamom seeds in a medium-hot pan until they begin to crackle and jump. Turn the heat down and add the butter, stirring until it melts. Add the diced onion to the pan and stir so it is covered in the spiced butter. Cook over a low heat until soft. Add the peas, stir, turn off the heat.
5. Place the oil in the smallest pan you have over a high heat. Add the sliced onion and cook until it browns, stirring gently to make sure it doesn’t burn. Drain on kitchen paper.
6. Bring a pan of water to the boil and add the four eggs. Cook at a simmer for 7 minutes (no more), then run the eggs under cold water, and peel them.
7. Mix the rice through the buttery onions and peas, making sure it gets a nice coating of the spices, add the cream and stir through. Flake the fish into the rice, and squeeze the lemon half over the mixture. Check for seasoning and add salt if needed.
8. Divide the kedgeree between four dishes and top with the coriander or parsley leaves and the crunchy browned onions. Halve the eggs lengthways to show off their yolks, and carefully place two halves on top of each dish.
What you need:
Makes: enough for 4 people
Takes: 30 minutes, plus soaking time
300g Basmati rice
350g undyed smoked haddock
2 bay leaves
Pinch of saffron
8 cardamom pods
1/2 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 1/2 small onions, diced
75g frozen peas
1 tablespoon olive oil
1/2 small onion, sliced
60ml double cream
A handful of coriander or parsley