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Smoked haddock kedgeree

Traditionally served for breakfast, this rice dish also makes a substantial luncheon or supper.

ingredients

serves 4
1/4 kg (1/2 lb) smoked haddock, filleted
2 tbsp butter
225 g (1/2 lb) long-grain rice, cooked
Freshly ground black pepper
1 tsp garam masala or curry powder
2 hard-boiled eggs, quartered
2 tomatoes, quartered
Freshly chopped parsley to finish

method

1. Poach the haddock gently in water to cover until tender, about 10 to 15 minutes. Test with a fork: the flesh should flake easily. Drain, remove the skin and any bones, and flake with a fork.

2. Melt the butter in a frying pan. Add the rice and haddock and heat through, stirring gently. Season well with black pepper and the garam masala or curry powder.

3. Transfer to a hot serving platter and garnish with quarters of egg and tomato.

4. Sprinkle with the chopped parsley and serve immediately.

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