Kedgeree

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 150 g long grain rice, cooked for 12 minutes, drained and kept warm
• 125 ml milk
• 450 g boneless smoked haddock
• 75 g butter
• 1 tablespoon curry powder
• 3 hard-boiled eggs, roughly chopped
• 2 tablespoons chopped parsley
• salt
• pepper
• 1 pinch cayenne pepper (optional)

Recipe

• 1 poach the smoked haddock in the milk for 4 minutes, discard the milk and flake the fish discarding any skin.
• 2 melt the butter in a large saucepan, add the curry powder and flaked fish and warm through.
• 3 add the chopped eggs and rice then season with salt and pepper to taste. be careful when mixing not to break up the fish or eggs too much.
• 4 once warmed through, add the parsley, mix well, taste and adjust seasoning if necessary and serve on warmed plates.
• 5 serve sprinkled with a tiny amount of cayenne pepper if liked.
• 6 on second thoughts, maybe i could eat this for breakfast, so long as someone else made it for me!