Kedgeree by Lauraine Jacobs

Head to Matakana Farmers Market on a Saturday and you’ll find several Outstanding NZ Food Producer Awards winners - and maybe even Head Judge, Lauraine Jacobs. One Outstanding medal-winner and local hero is Matakana Smokehouse owned by Michael Isbey and Sophie Randrup. Lauraine loves purchasing their tasty smoked fish and enjoying it with warm, fresh bread and plenty of butter or mayo. She used their gold medal-winning warehou in this kedgeree - a perfect post-market Saturday lunch.

1 large cup rice (Lauriane prefers basmati for its fragrance and lengthy grains but jasmine rice would be fine)

4 tbsp extra virgin olive

1 large onion or fennel bulb, finely chopped

1 teaspoon curry powder

2 cm fresh ginger, finely chopped

2 fresh eggs

1 lemon, zest and juice

400g hot smoked warehou, gemfish or salmon (Matakana Smokehouse) flaked into neat pieces

Salt and pepper to taste

Herbs to garnish (I used dill and coriander but parsley is great too)

Cook the rice first. Wash it well under running water then tip into a saucepan with 2 cups cold water and half a teaspoon of salt. Bring the rice to a swift boil, turn the temperature to low and cover the pan with a lid. Continue cooking for 10 minutes then take the pan off the heat, leaving the lid on.

Meanwhile, heat the oil in a deep frying pan and add the onion or fennel and the ginger with the curry powder and cook over a low heat until it is golden and beginning to crisp up.

Boil the eggs for 7 minutes and immediately plunge into cold water to stop them cooking.

Grate the lemon zest and add the zest and juice, with the cooked rice, to the onion mixture in the pan. Toss together well with a few chopped herbs and taste for saltiness. Very gently add the flaked smoked fish trying not to break it up. Tip into a serving bowl and garnish with the eggs, cut into quarters, dill, parsley and coriander, and a good grind of black pepper.

Serve with tomato salad. Serves 2.