Categories: May

Ingredients

• 1 tbsp olive oil
• 1 tsp each cumin and fennel seeds, lightly crushed
• 1 small onion, finely chopped
• 200g basmati rice
• 150g frozen garden peas
• 300g undyed smoked haddock fillets, skinned
• 15g butter
• 2 medium eggs
• 5 tbsp single cream
• small handful chopped fresh flatleaf parsley (optional)

Directions

1. Heat the oil in a medium non-stick saucepan over a low heat and sauté the spices and onion for 5 minutes, until softened.

2. Rinse the rice under cold running water until the water runs clear, then tip into the saucepan and stir until coated in the oil. Pour over 400ml cold water and scatter with the frozen peas. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover with a tight-fitting lid and cook over the lowest possible for 12 minutes.

3. Meanwhile, place 2 eggs in a small pan of cold water. Bring to the boil and boil for 6 minutes. Remove and set aside to cool slightly. Remove the shells and cut the eggs into quarters.

4. Remove the lid from the kedgeree pan and turn the heat right up to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well with salt and pepper to taste. Top with the egg quarters and parsley, if using, to serve.

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