Kedgeree recipe
 Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way. Each serving provides 272 kcal, 25g protein, 13g carbohydrate (of which 1.9g sugars), 13.6g fat (of which 6.9g saturates), 1.6g fibre and 1.07g salt. 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves200g/7oz basmati rice, rinsed in cold water and drained4 free-range eggs100g/3½oz frozen peas (optional)40g/1½oz butter1 tbsp sunflower oil1 onion, finely chopped1 heaped tbsp medium curry powder3 tbsp double creamfreshly ground black pepper3 tbsp chopped fresh flatleaf parsley½ lemon, juice only 475g/1lb 1oz undyed smoked haddock fillet, cut in half 2 bay leaves 200g/7oz basmati rice, rinsed in cold water and drained 4 free-range eggs 100g/3½oz frozen peas (optional) 40g/1½oz butter 1 tbsp sunflower oil 1 onion, finely chopped 1 heaped tbsp medium curry powder 3 tbsp double cream freshly ground black pepper 3 tbsp chopped fresh flatleaf parsley ½ lemon, juice only Method Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves.Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor.While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain. Cook the peas, if using, in a small saucepan of boiling water and drain. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Add the curry powder and cook for another 3 minutes, stirring constantly. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve. Recipe tips If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with kitchen foil and keep warm in a low oven for up to 20 minutes before serving. To make this dish using hot smoked salmon, you will not have to poach the fish as in step 1. Instead, swap in 500ml/18fl oz light chicken stock in place of the cooking liquid from the fish. Flake the hot smoked salmon into chunks and stir into the rice with the peas.