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    Smoked haddock kedgeree

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    Smoked haddock kedgeree

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    250g Waitrose Basmati And Wild Rice
    1 vegetable stock cube
    ¼ tsp turmeric
    400g skinless smoked haddock, cut into chunks
    1 tbsp oil
    1 onion, chopped
    150g frozen peas, defrosted
    1½ tbsp medium Madras curry powder
    100g crème fraîche
    2 tsp Dijon mustard
    2 Waitrose British Blacktail Medium Free Range Eggs, soft boiled and quartered


    1 Cook the rice in 1.5 litres of boiling water with the stock cube and turmeric for 15 minutes. Add the haddock and cook for a further 5 minutes until the rice is tender then drain.

    2 Meanwhile, heat the oil in a large frying pan and fry the onion for 3 minutes, add the peas and curry powder and cook for 1 minute. Stir in the drained rice and haddock.

    3 Mix together the crème fraîche and mustard and stir into the kedgeree, season and serve garnished with soft boiled eggs.

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