Kedgeree

900g/2lb smoked undyed haddock, skinned
300ml/½ pint milk
450g/1lb basmati rice, cooked
1 teaspoon coriander seeds, crushed
3 hard-boiled eggs, quartered
4 tablespoons double cream
3-4 tablespoons chopped fresh chives
½ bunch of fresh parsley, chopped

For the lime butter:
50g/2oz butter
2 tablespoons lime juice
Grated zest of lime, to garnish

Delicious served on its own or with softly scrambled eggs

In short	Preparation time: 30 mins Cooking time: 20 mins Total time: 50 mins Serves: 8 people Cuisine: British Course: Breakfast & brunch
Nutrition (per portion)	420 calories 8g fat

Method

1. Place the haddock in a large saucepan with the milk and simmer gently for about 5 minutes until the fish is cooked. Drain, reserving the poaching liquid. Roughly flake the fish, discarding any bones that you find.

2. Add the rice, flaked haddock, coriander seeds, hard-boiled eggs, double cream, chives and reserved poaching liquid to a large frying pan. Season with salt and ground black pepper. Stir and simmer gently for 5 minutes then add the parsley.

3. To make the lime butter, melt the butter in a small pan and stir in the lime juice and a little seasoning. Pour over the kedgeree, garnish with lime zest and serve.