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Paul’s quick kedgeree


  • 250 ml Milk

  • 250 ml hot Water

  • 2 smoked haddock fillets, skinned

  • 2 teaspoons mild Curry powder

  • 450 g leftover cooked long grain Rice

  • 2 hard boiled Eggs peeled and roughly chopped

  • chopped fresh Parsley

  • Salt & Pepper


  • 1.

    Poach the haddock in the milk by bringing slowly to the boil. Turn the heat down and leave to simmer for 5-6 minutes, or until cooked.

  • 2.

    Put the cooked rice in a microwaveable bowl and mix in the curry powder. Cover the bowl with cling film and heat on full power for 3 minutes.

  • 3.

    Remove fish from the pan using a slotted fish slice, reserving the poaching liquid. Flake the fish into the bowl of rice and add 5-6 tbsp of the poaching liquid.

  • 4.

    Add the chopped eggs and parsley and return to the microwave for a further 5 minutes on full power, stirring after 2½ minutes.

  • 5.

    Season with salt and pepper to taste.

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