Kedgeree

Shall we start with Kedgeree............British colonials based in India first created kedgeree during the 19th century. After they passed on their recipe to their friends back home, kedgeree became the staple of many breakfast tables across Britain. The dish is made of rice, smoked haddock and plenty of spice. It can also be enjoyed for lunch or supper.

Preparation Time: 40 minutes Cooking Time: 35 minutes Number of servings: 6

Ingredients

700g smoked haddock fillets

100g butter

1 medium onion

2 level teaspoons mild curry powder

220g long grain rice

3 eggs

juice of half a lemon

3 heaped tablespoons freshly chopped parsley

salt and pepper

Making and cooking it

Place the eggs into a pan of cold water and bring to the boil
Simmer for ten minutes then place in cold water and leave to cool
When cool remove shells and roughly chop
Put the haddock fillets into a large pan, cover with 1 pint of cold water
Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes
When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven
Put the water that the fish was cooked in into a jug
Carefully chop the onion
Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft
Add the curry powder, stir and cook for 1 minute
Stir in the rice and add 450ml of the saved fish water
Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid
Cook for 15 minutes
While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish
Roughly chop the eggs and parsley
When the rice is cooked, add the fish, eggs, parsley and lemon juice
Season with salt and pepper and gently mix it up
Place the lid back on the pan and leave on the lowest heat for another 4 minutes
Serve it in the warm oven proof dish
Serving suggestions: Garnish with a sprig of parsley.