Summer kedgeree with fresh peas

Method

1. Heat 1 tbsp oil and the knob of butter in a pan over a medium heat and soften the onion and garlic for 5 minutes. Add the spices and cook for a further 2 minutes, then add the rice, stirring to coat. Add the stock, bring to a boil, cover and simmer gently for 10 minutes.
2. Meanwhile, blanch both types of pea in a pan of boiling water for 2 minutes, then drain. Fold the salmon, peas, cream and some seasoning through the rice. Cover again, remove from the heat and leave for 10 minutes.
3. Heat the remaining oil in a separate frying pan. Cook the shallots over a medium-high heat, stirring, until golden and crisp. Remove with a slotted spoon and set aside. Fry the eggs in the pan until cooked to your liking. Stir the coriander through the rice, spoon among plates and garnish with a fried egg and the shallots.