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Preparation Method

Prep ginger, peeled and grated undyed smoked haddock fillets (skin on) cooked basmati rice large eggs, boiled for 7 mins, peeled and cut into quarters coriander, leaves roughly chopped STEP 1 Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin. STEP 2 Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through. STEP 3 Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome. STEP 4 Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve. source: bbcgoodfood.com