• 50 g/2 oz butter

• 1 large onion, finely chopped

• 175 g/6 oz long grain rice, cooked until just tender

• 500 g/1 lb cooked salmon, boned and flaked

• 3 hard-boiled eggs, roughly chopped

• 2 tablespoons finely chopped parsley

• 150 ml/1/4 pint single cream

• salt and pepper

• 1 teaspoon finely chopped chives, to garnish

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Method:

1. Melt half the butter in a large pan. Add the onion and fry until soft. Stir in the rice and season well with salt and pepper.

2. Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.

3. Pile the kedgeree into an ovenproof dish. Grease a sheet of foil with the remaining butter and use to cover the dish.

4. Heat thoroughly in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. When hot, serve sprinkled with the chives.