kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.

spelt + apple rusks

Makes 12

Poppy bakes...

1. Roughly chop
   3 granny smith apples on speed 7.
   
   
2. Add
   30g coconut oil and cook for 20 minutes / Varoma / speed 2.
   
   
3. Puree for 1 minute / speed 9, but slowly turn dial up to 9.
   
   
4. Weigh the apple puree (you will need to scoop it out into a bowl, tare the scales and then return puree to the mixing bowl to weigh) and then add an equal weight of
   spelt flour (usually around 200g), then mix on speed 5 until it forms a single lump in the mixing bowl.
   
   
5. Kneed for 1 minute using dough mode.
   
   
6. Remove dough and roll out into roughly 1cm thickness and cut into desired shapes.
   
   
7. Bake in a 140ºC oven for 45 minutes or until lightly browned.