Kedgeree

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 2 tbsp

Heat the oil in a saucepan over a high heat. Reduce the heat to low, add the onion and fry, stirring frequently, for 8–10 minutes until golden brown. Stir in the curry paste and continue stirring for a further 1–2 minutes until fragrant.

Add the stock, increase the heat to high and bring to the boil, then pour the mixture into the slow cooker. Stir in the rice, add the salt and season w