Kedgeree

Anna, this one is for you! Of course you need to source the Mango Sauce !!

For those of you who have never eaten kedgeree, try it - I guarantee you will want another plateful !!

Ingredients:

• 1lb Smoked Haddock
  
• 1 cup of Basmati Rice
  
• 2 tbsp of Lemon Juice
  
• 4fl oz single cream
  
• Pinch of fresh grated nutmeg
  
• Pinch of cayenne pepper
  
• 2 hard boiled eggs
  
• 2 oz butter
  
• Chopped parsley (optional)
  
• Salt and pepper to taste
  
• Tiptree Spicy Mango Sauce to accompany!
  

Poach the Haddock in milk for about 10 mins until the fish flakes easily. Remove and separate from the skin and also tak out any bones. Set aside. Whislt you are poaching the fish you can boil the rice in salted water until tender. I tend take the rice off the heat when ready and wash with boiling water a couple of times and them allow to drain properly. Once ready, stir in gently the lemon juice, cream, fish, nutmeg, cayenne and egg (chopped). Put into a baking dish and dot the mixture with bits of the butter. Bake for 15/20 mins or so in a preheated oven at 180deg. If nexessary, you can cut down on the rice proportion - depending on whether you want to pad it out or not. Serve with a good ‘dollop’ of the spicy mango sauce on the side – enjoy!

(Serves 4 - or 2 if you really enjoy it!!!)