KEDGEREE

Hard boil your eggs to the level of doneness that you like. I prefer my yolks to be barely set and a bit jammy.
These can be boiled in advance and kept unpeeled in the fridge until you are ready for them.
Place the rice into a large pan and cover with 450ml of cold water. Bring up to the boil then turn down to the lowest setting and cover.
Leave for ten minutes then remove from the heat but leave covered for another 10 minutes whilst you prep the haddock.
Place the haddock in a saucepan and cover with the milk.
Throw in the bay leaf and peppercorns and simmer for five minutes or until the fish flakes easily.
Once the fish is cooked, reserve the poaching milk.
Flake the fish into a separate bowl, discarding any bone and the skin (my dogs ate the skin).
In the same saucepan, melt the butter over a medium-low heat and sweat down the onions until they are completely soft and golden.
Throw in the curry powder and flour and cook for a minute or two to get rid of the powdery taste.
Pour in the strained poaching milk and bring to the boil.
Add the frozen peas if using.
Turn down to a gentle simmer, stirring until it thickens, then leave to cook gently for five minutes.
Meanwhile, tip the rice into a large warm serving dish, breaking up any clumps with a fork.
After five minutes, add the cream and flaked haddock to the sauce. Combine gently and taste for seasoning. Add lemon juice to taste. You may find you need some salt and pepper.
Pour the sauce over the rice and mix carefully to avoid breaking up the flakes of fish.
Sprinkle over the parsley and decorate with the hard boiled egg which you will have cut into quarters.

INGREDIENTS

INSTRUCTIONS

Nutrition