How to Make Kedgeree

James Martin's kedgeree is perfect for a weekend brunch and on the table in half an hour.

Ingredients

• ½ onion, finely chopped
• 55g/2oz butter
• 300g/10½oz basmati rice
• 1 tsp madras curry powder
• freshly grated nutmeg
• 200ml/7fl oz milk
• 110ml/4fl oz double cream
• 300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks
• sea salt and cracked black pepper
• small bunch parsley, chopped
• 3 hard-boiled eggs, shelled and halved
• good pinch cayenne and freshly ground nutmeg (optional)

To serve

• knob of butter
• wedges of lemon

Preparation method

1. Cook the onion gently in the butter for a few minutes, then add the rice.
2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
   
   

   Less than 30 minspreparation time

   10 to 30 minscooking time

   Serves 6