Kedgeree

Ingredients:
175g/6oz Long Grain Rice
Salt and Black Pepper
450g/1lb Smoked Haddock Fillets
3 Eggs, hard boiled
50g/2oz Butter
Freshly chopped Parsley to garnish

Preparation:

1. Bring a medium sized saucepan of water to the boil, add the rice and cook for 15-20 minutes until tender.

2. Meanwhile, place the haddock in a large frying pan with enough water to just cover. Bring to simmering point, then simmer for 10-15 minutes until tender. Drain well, remove the skin and any bones, and flake into a bowl.

3. Drain the rice into a colander and rinse well under cold running water. Spread over a clean surface or large plate to dry out a little.

4. Chop one egg and slice the other two

5. Melt the butter in a large saucepan, add the rice, fish and chopped egg, season with black pepper and mix well.

6. Cook over a medium heat, stirring constantly, until heated through.

7. To serve - transfer to a serving platter and garnish with the sliced eggs and parsley. Serve hot.