Kedgeree recipe

1. 1

   Put the fish in a saucepan, with the milk, coriander seeds, chilli powder and turmeric, bring to the boil and simmer gently for 5 minutes.

2. 2

   Remove from the heat and leave for a further 5 minutes for the flavours to infuse.

3. 3

   Carefully remove the fish, reserving the milk.

4. 4

   Gently fry the onion and celery in a little oil in a large saucepan until soft and translucent.

5. 5

   Stir in the rice, season with salt and pepper and add the reserved milk.

6. 6

   Bring to the boil, turn the heat down to low, cover and leave for 12 minutes.

7. 7

   Remove the rice from the heat, covered, for a further 5 minutes.

8. 8

   Meanwhile, bring a pan of water to a boil and add the eggs, simmering for 5 minutes.

9. 9

   Remove with a slotted spoon and put straight into a bowl of cold water.

10. 10

    Flake the fish, discarding the skin and any bones, and peel the eggs.

11. 11

    Return the cooked rice to a low heat and remove the lid.

12. 12

    Add the cream, butter, parsley and fish, and season with salt and plenty of pepper.

13. 13

    Stir to melt the butter and serve with an egg and a wedge of lemon.

14. 14

    You might cut the eggs in half for presentation purposes.

15. 15

    though there's something pleasing about cutting into a perfectly runny egg.

16. 16

    As an alternative, you could add a little poached salmon to this too or toss through some flakes of hot-smoked trout when adding the poached fish at the end.

17. 17

    Or, try using quails eggs instead of hens.

18. 18

    Three per person should do.

* Per serving · 4 servings · Values may vary.