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    Quick kedgeree

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    Quick kedgeree

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 500g frozen Waitrose Traditionally Smoked Icelandic Haddock Fillets
    • 4 Eggs
    • 2 tbsp Olive oil
    • 1 Onion, sliced
    • ½ tsp Cooks' Ingredients Frozen Chopped Garlic
    • 2 x 250g packs, Tilda Pilau Steamed Basmati Rice
    • 2 tbsp Cooks' Ingredients Frozen Chopped Flat Leaf Parsley
    • Squeeze of lemon juice


    1. Cook the haddock fillets according to pack instructions and keep warm. Bring a small pan of water to the boil and drop in the eggs. Boil for 5-6 minutes, then drain and shell.
    2. Heat the oil in a large frying pan and fry the onion or shallots and garlic until golden. Stir in the rice and stir-fry for 2 minutes. Flake the smoked haddock, discarding any skin and bones, and quarter the boiled eggs. Fold the haddock, quartered eggs and parsley through the rice. Squeeze over a little lemon juice.

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