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Demuths Vegetarian Cookery School 6 Terrace Walk Bath BA1 1LN Tel: 01225 427 938
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cut each quarter into 1cm thick slices. Cut the courgettes into 1cm thick slices.
3 toss all the veg together in a large roasting tray. Pour over the sunfl ower oil, sprinkle with the curry powder and add some salt and pepper. toss together again. roast for 40 minutes, stirring 2 or 3 times.
4 meanwhile, cook the rice. rinse well in several changes of water, then put into a saucepan, add salt and pour on enough water to cover by 2cm. Bring to the boil, stir once, then simmer until the water is nearly all absorbed (there should be deep steam holes in the surface).
5 Cover the pan with a damp tea towel and a tight-fi tting lid and turn the heat as low as
possible. Cook for 10 minutes. then turn off the heat and leave the rice for a further 5 minutes. remove the lid and use a fork to separate the rice grains.
6 to cook the eggs, bring a pan of water to the boil, add the eggs and boil for 7 minutes. run under cold water to stop the cooking and leave until cool. Shell, peel and halve the eggs.
7 toss the cooked rice with the roasted spiced vegetables. taste and add more salt and pepper if you think it is needed. Serve topped with the halved boiled eggs and a grinding of black pepper.
River Cottage Veg Everyday! By hugh fearnley-Whittingstall, publisher: Bloomsbury, photograph: Simon Wheeler
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