Bill Oldfield

Crab and smoked haddock kedgereeTraditionally a breakfast dish from the days of the Empire, kedgeree makes a lovely tasty lunch or supper dish. If you’re passing the fish counter and pick up a bit of (preferably undyed) smoked haddock, apart from the fresh parsley (and I’ve usually got a pot of that growing on the windowsill), you’ve probably got the rest of the ingredients in your kitchen cupboard at home. And it takes no more than 30 minutes from start to finish.

Serves six

50g butter
One onion – finely chopped
3 cardamom pods – slightly crushed
¼ teaspoon turmeric
One inch of cinnamon stick
One bay leaf
450g basmati rice – washed and drained
One level teaspoon of salt
Three eggs
750g un-dyed fillet of smoked haddock
Three tablespoons of fresh parsley – chopped
Salt and freshly-ground black pepper
One lemon – cut into wedges

Melt the butter in a large saucepan and…

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