hugh fearnley-whittingstall's vedgeree

After the first of the year's Christmas corporate tastings last night (Christmas in October - wtf?), tonight we hit the Hugh double, and it's a controversial number: Hugh's Vedgeree.

It's controversial for a couple of reasons; One, it wasn't the best thing I cooked last time, lacking something and being a bit bland really. I'd confined it to the experimental bin to be honest, so it was a bit of a curve ball when Ana decided it looked delicious - and that's even with her personal kryptonite, aubergine. Even more controversially, I sort of managed to burn the veg...

The egg doesn't look that sharp either does it? As it happens though, it's a marked improvement on the last effort: I used more spices this time, and the poached egg (Ana's was much better, I promise) I think is a better option than soft-boiled, as you can you at least guarantee you've got some yolk to help moisten the otherwise-dry-ish rice dish.

Are we going to have it again? Lord knows - it's probably more likely than it was, but I might have to work on my poaching technique at least. Anybody else convinced?

sources
vedgeree - hugh fearnley-whittingstall, River Cottage Veg Everyday!, p276