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Smoked Haddock Kedgeree

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  • Butter - 50g
  • Onion - 1 chopped
  • Cardamom - 3 Pods
  • Turmeric - 1/4 tsp
  • Cinnamon Stick - 1 small
  • Bay Leaf - Sprigs of fresh
  • Basmati Rice - 450g
  • Chicken Stock - 1 Litre
  • Smoked Haddock - 750g
  • Eggs - 3
  • Parsley - 3 tblsp chopped
  • Lemon - 1 chopped


  • Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
  • Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
  • Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
  • Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan.
  • Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
  • Meanwhile, bring some water to the boil in a large shallow pan.
  • Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked.
  • Lift it out onto a plate and leave until cool enough to handle.
  • Hard-boil 3 eggs for 8 minutes.
  • Flake the fish, discarding any skin and bones.
  • Drain the eggs, cool slightly, then peel and chop.
 Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to.
  • Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
  • Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste.
  • Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

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