KEDGEREE

Takes 40min serves 6

500ml milk 1 bay leaf 250g smoked haddock 250g lightly smoked salmon fillets 1tbsp oil 25g butter 2 leeks, sliced 1 onion, chopped 3tbsp curry powder ½tsp ground turmeric

250g basmati rice 600ml hot stock 200g frozen peas small bunch of flat-leaf parsley Juice of ½ lemon Lemon wedges, to serve 4 eggs, soft boiled, peeled and quartered

1 Put the milk and the bay leaf in a large pan and bring to a simmer. Add the fish and poach gently for 5-10min until just cooked. Remove the fish from the pan with a slotted spoon and cool slightly before flaking. 2 Heat the oil and butter in a large frying pan. Gently fry the leeks and onion for 10min until soft. Stir in the curry powder and turmeric, then cook for a further 2min. 3 Add the rice, stirring well to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat and simmer for 10-12min, until almost cooked. Stir in the frozen peas, cook for 1min, then mix in the parsley, lemon juice, the fish and eggs. Season generously with black pepper. 4 Divide the kedgeree between warm bowls and garnish with the lemon wedges.