Emmer “Kedgeree”

Method

1. Wash the sliced leeks really thoroughly in a colander, they can be gritty.
2. Heat up the butter, or oil, in a large saucepan, add the leeks and a good pinch of salt. Cook over a low heat, for about 10 minutes, until soft.
3. Add the drained emmer wheat and stir around to absorb some of the leek-y juices. Tip in the wine or vermouth, add the bouquet garni , salt and cover with water by a couple of centimetres. Bring up to the boil, cover and bubble gently until the grains of wheat are just tender, retaining a wonderful nutty bite. Do top up the water if necessary ( although you want most of it to be absorbed by the time the grain is cooked). Now your grain is ready you can eat it as a side dish, as a warm salad base or continue with the “kedgeree”.
4. In a separate pan, heat up the butter and fry the garlic and ginger gently until you are hit by the aromas, toss in the spices and let them bloom for a few seconds, before adding the cream to stop anything from burning. Set aside.
5. Once you are ready to serve, add the emmer to the curried cream and heat it through over a medium heat. Taste and adjust the seasoning , remembering that the trout may be quite salty.
6. Serve with the smoked trout flaked over the top, a sprinkling of fresh herbs, the grapes, boiled egg and a really generous flurry of freshly ground black pepper.