Kedgeree

Method

Pre-heat the oven to 180C/350F/Gas Mark 4. Melt the butter in a saucepan and add the onion.

Cook it gently in the butter until they soften and then add the rice, stirring to coat the rice in butter.

Add the stock and bring to the boil.

Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock.

Remove the bay leaf at the end of cooking.

Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.

When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (a fork prevents the rice from breaking up).

Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.