Ingredients

• 500g/1 1/4 lb smoked haddock

• 115g/4 oz long grain rice

• 30ml/2 tbsp lemon juice

• 150ml/1/4 pint single or soured cream

• pinch of freshly grated nutmeg

• pinch of cayenne pepper

• 2 hard-boiled eggs, peeled and cut into wedges

• 50g/2 oz butter, diced

• 30ml/2 tbsp chopped fresh parsley

• salt and ground black pepper

• fresh parsley sprigs, to garnish

Serves 4

Method:

1. Poach the haddock, just covered by water, for about 10 minutes, until the flesh flakes easily. Lift the fish from the cooking liquid with a draining spoon, then remove any skin and bones. Flake the flesh.

2. Pour the rice into a measuring jug and note the volume, then tip out, pour the fish cooking liquid into the jug and top up with water, until it measures twice the volume of the rice.

3. Bring the fish cooking liquid to the boil, add the rice, stir, then cover with a tight-fitting lid and simmer for about 15 minutes, until the rice is tender and the liquid absorbed.

4. While the rice is cooking, preheat the oven to 180C, and butter a baking dish.

5. Remove the rice from the heat and stir in the lemon juice, cream, flaked fish, nutmeg and cayenne. Add the egg wedges to the rice mixture and stir in gently.

6. Tip the rice mixture into baking dish, dot with butter and bake for about 25 minutes.

7. Stir the chopped parsley into kedgeree, adjust the seasoning to taste and garnish with fresh parsley sprigs.