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Kedgeree

Kedgeree

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

Ingredients

To serve

Preparation method

  1. Cook the onion gently in the butter for a few minutes, then add the rice.

  2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.

  3. 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.)

  4. 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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