For the ‘Fishy’ Mushrooms

1. Tear up mushrooms into strips. In a bowl, mix with the liquid smoke, smoked paprika and nori flakes.
2. Heat a pan with the olive oil. Fry the mushrooms until they are browned a bit, but not burnt. You may have to do this in two batches. The mushrooms will reduce in size. Once done, set aside.

To Make the Kedgeree

1. In a large pan with a well-fitting lid, fry the onion, garlic and ginger in the olive oil until translucent.
2. Add the spices; Mild Curry Powder, Cardamom, Turmeric and Bay Leaves. Fry for just a minute.
3. Wash the rice by rinsing it in a sieve, then add to the pan with the spices.
4. Stir the rice to make sure the rice is coated in the spices and oil.
5. Carefully add the stock to the rice, give it a stir then put the lid on.
6. Bring the stock and rice to the boil, then turn the heat down to a low simmer for 5 minutes.
7. DO NOT REMOVE THE LID!
8. Now, turn the heat off under the rice, and leave with the lid on (DO NOT PEEK!) for 10 minutes.
9. This ensures the rice absorbs all the steam and becomes light and fluffy, without needing to drain or worry about it becoming stodgy.
10. When ready, add the cooked smokey mushrooms, green peas and half the chopped parsley and mix through. The heat will cook the peas!
11. Serve with lemon wedges and the rest of the fresh parsley.