Recipe: Kedgeree

Serves 4

Ingredients

• 250ml (9fl oz) milk
• 250ml (9fl oz) hot water
• 2 smoked haddock fillets, skinned
• 2 tsp mild curry powder
• 450g (1lb) leftover cooked long grain rice
• 2 hardboiled eggs, peeled and roughly chopped
• chopped fresh parsley
• salt and pepper

Method

1. Poach the haddock in the milk by bringing slowly to the boil. Turn the heat down and leave to simmer for 5-6 minutes, or until cooked.
2. Put the cooked rice in a microwaveable bowl and mix in the curry powder. Cover the bowl with cling film and heat on full power for 3 minutes.
3. Remove fish from the pan using a slotted fish slice, reserving the poaching liquid. Flake the fish into the bowl of rice and add 5-6 tbsp of the poaching liquid.
4. Add the chopped eggs and parsley and return to the microwave for a further 5 minutes on full power, stirring after 2½ minutes.
5. Season with salt and pepper to taste.