Kedgeree

Ingredients

• 6 oz long grain rice, boiled and drained
• 12 oz boneless smoked haddock
• 1/3 tbsp lemon juice
• 2 tbsps parsley, chopped
• 1 fl oz skimmed milk
• 2 medium hardboiled eggs
• 2 oz vegetable fat spread, reduced calorie
• 1/2 tsp nutmeg
• 1/4 tsp cayenne pepper

Directions

1. Soak the fish in cold water for 30 minutes to remove some of the salt. Poach in fresh water for 15 minutes.
2. Drain and flake, removing all the skin and bones. Mix with the rice and peas.
3. Melt the spread in a saucepan, add all the ingredients.
4. Stir continuously over a low heat for 3 - 5 minutes until thoroughly heated.
5. Serve garnished with parsley and the eggs and your choice of mixed vegetables.