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    Glynn Purnell's Smoked haddock, egg, curry and cornflakes

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    Glynn Purnell's Smoked haddock, egg, curry and cornflakes

    • Preparation time: 5 minutes + overnight steeping
    • Cooking time: 8 minutes

    Makes: 4


    Vegetable oil
    80g natural smoked haddock, diced
    30g butter
    4 medium Waitrose British Blacktail Free Range Eggs
    1 Pocket/pouch of cornflakes, about 20g
    30ml curry oil (see Cook’s Tip)
    Chives, finely chopped to garnish
    Coriander shoots to garnish
    Crusty bread to serve


    1 Preheat oven to 180°C, gas mark 4. Warm some oil in four individual 10cm pans, add the diced haddock and fry for 1-2 minutes

    2 Add a knob of butter and then crack one egg into each pan.

    3 Cook for a further 1 minute and then finish off in the oven for about 2-4 minutes or until the egg white is cooked but the yolk is still runny.

    4 Remove from the oven and garnish with cornflakes, curry oil, chives and coriander shoots. Season with salt and black pepper and serve with crusty bread.

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    To make the curry oil warm 200ml sunflower oil in a pan over a medium heat until it reaches about 60°C on a cooking thermometer.  Add 50g curry powder to the oil and leave to infuse over a very low heat for about 20 minutes, then remove from the heat and leave to cool.  Once cool, pour into a bowl, cover and leave to steep for 24 hours. Pass through a muslin sieve, then use as required. Store in bottles or Kilner jars at room temperature.


    Please note: Weekend Kitchen with Waitrose is a live show. All recipes are therefore subject to change.


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