Kedgeree

Hello and welcome back, dear reader. I've had a few requests for a recipe for kedgeree, so I knocked some up last week and I'll give you my usual exciting and informative instructions below. Incidentally, if anyone else has a request for a recipe/something you would enjoy hearing me fail to cook, you can always leave a comment below or find me on Twitter @roseblackettord. I'm always open to suggestions.

On to some kedgeree chat.

Traditionally thought of as a breakfast dish, and especially as an element of that great old English institution, the Country House Breakfast, kedgeree also makes a great simple supper. Like the kipper, its days of regular early-morning appearances are, for the most part, a thing of the past; nevertheless, its creamy combination of rice and fish is not something that should be allowed to slip away into the mists of time. Hence, this recipe, along with the recommendation that you give kedgeree a chance on your supper table. One final added bonus? It's brilliant for using up leftover fish - one of those 'leftovers' recipes which gives the sad remains a whole new lease of life.

Ingredients
(for 3)

250g fish - almost any kind/combination. It should be cooked (cover with milk and water in a pan, bring to the boil then allow to cool). A combination of smoked/fresh often works well. Smoked salmon is nice too, and a few prawns won't go amiss.
100g rice - basmati or long-grained.
2 eggs - hardboiled (immerse in boiling water for 12-15 minutes, allow to cool) and shelled.
Double cream - 1/2 a small pot, c.70ml
Butter - a chunk
Chopped herbs - about 2 tbs altogether. Parsley and chives are good. Dill would work too. You can also substitute spring onion for chives.
Salt, pepper, cayenne pepper - pinch of each

Method

First of all, make sure the fish and eggs are all ready and cooked. Run the eggs under cold water to cool, then remove the shells and chop them into medium-sized chunks.

Cook the rice according to the instructions on your packet, then drain, run some cold water over it, and drain again. While the rice is cooking, make sure any skin and bones are removed from the fish and gently separate it into bitesize pieces.

Now for the quick putting-together bit, which you can normally do just before you eat. Melt the butter in a pan, and add the cream and chopped herbs. Leave over the heat. When it begins to bubble, add the fish, rice and egg and stir gently until all is evenly combined (try not to break up the chunks of fish too much if you can avoid it). Season to your own taste with the salt, pepper, and cayenne. Eat with green vegetables and hot buttered toast.

A lovely supper which can be pre-prepared and put together at the last minute. I hope you all enjoy it as much as I do.