KEDGEREE

gluten free & pescatarian

Kedgeree is traditionally served for breakfast, and is guaranteed to get you back on your feet after a night out on the tiles. If you can’t face it first thing in the morning, it makes a great supper dish.

 

Serves 2

  • 250g (8 oz) long grain rice
  • 2 smoked, peppered mackerel fillets, flaked
  • 30g (1 oz) butter
  • 2 hard boiled eggs, shelled and roughly chopped (see our recipe)
  • 1 tablespoon roughly chopped parsley
  • 4 tablespoons single cream (optional)
  • Seasoning

Method

  1. Rinse the rice well with cold water. Place in a large saucepan and pour in enough cold water to rise about an inch higher than the rice. Stir once only, bring to the boil and simmer for about 15-20 minutes, until the rice is cooked. Drain well in a sieve and set aside for a few minutes for the grains to separate
  2. Melt the butter in a large frying pan. Add rice, flaked fish, eggs, parsley, cream if using, and season to taste.