Kedgeree
Ingredients
- ½ onion, finely chopped
- 55g/2oz butter
- 300g/10½oz basmati rice
- 1 tsp madras curry powder
- Freshly grated nutmeg
- 200ml/7fl oz milk
- 110ml/4fl oz double cream
- 300g/10½oz naturally smoked haddock, (not dyed) picked over, bones removed and flesh cut into chunks
- Sea salt and cracked black pepper
- Small bunch parsley, chopped
- 3 hard-boiled eggs, shelled and halved
- Good pinch cayenne and freshly ground nutmeg (optional)
- Knob of butter
- Wedges of lemon
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