James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
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)
Cook the onion gently in the butter for a few minutes, then add the rice.
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
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