KEDGEREE

Serves 4

● 190g (6¾oz) basmati rice

● 3eggs

● 360ml (12fl oz) semiskimmed milk

● 2 fresh skinless smoked haddock fillets

● 1tbsp low-fat margarine

● 115g (4oz) frozen chopped onions

● 310g (10¾oz) frozen peas

● 1tsp mild curry powder

● Salt and freshly ground pepper

● A small bunch of parsley, leaves chopped, to serve

Place the rice and eggs, in their shells, in a pan and pour boiling

water over to cover. Place over a medium heat and bring to the boil, then reduce to a simmer.

Cook for 10 minutes. Bring the milk to a simmer over a low heat in a frying pan, add the haddock and cook for 8 minutes, until flaky. Flake the cooked fish into a bowl and set aside. Remove the frying pan from the heat and decant the milk into a jug.

If you are making this ahead to freeze, remove the eggs from the pan and drain and rinse the rice at the end of the 10-minute cooking time. If you are making this to eat now, remove the eggs from the pan but continue cooking the rice until tender, then drain and rinse. Peel and quarter the eggs and set both the rice and eggs aside for later.

Using the frying pan, melt the margarine over a medium heat, add the onions, peas and curry powder and cook, stirring for 2-3 minutes, until the onions are soft. Tip the rice (using the parcooked rice if you’re intending to freeze the dish) and the fish into the pan and stir into the onion and peas. Add 2tbsp of the reserved milk, season and stir again. Arrange the eggs on top. You can freeze the dish at this point (see below) or If serving now, scatter with parsley.

TO FREEZE Cool to room temperature, transfer to a freezer bag and freeze flat for up to 3 months. Defrost in the fridge or reheat from frozen. If defrosted, microwave in a bowl on high for 6-8 minutes. If reheating from frozen, microwave with the defrost setting until piping hot.