Kedgeree

Ingredients: 
1 small fillet of smoked haddock
1 pt boiling water
1 vegetable stock cube
1 tsp mild madras curry powder
4 oz basmati rice
2 eggs
1 handful of frozen petit pois 
Coriander leaves to garnish 

Method:
Place the haddock fillet in a pan with the boiling water and poach for 3-5 minutes until the fish is just cooked
Remove the fish from the pan and leave to the side to cool
Sprinkle the stock cube and curry powder into the poaching liquid 
Add in the rice and cook for about 12 minutes until the rice is almost cooked through
Meanwhile - hard boil the eggs (I did mine for about 8 minutes)
Stir the petit pois into the rice
Remove the skin from the haddock, flake up the flesh and add into the rice
Cook for a further minute to allow the fish to warm through

Serve the kedgeree in a bowl with quarters of hard boiled egg and chopped coriander leaves as a garnish

Serves two for breakfast