Fish and Seafood Recipes - Kipper Kedgeree

Ingredients

• 200g/1 packet boil-in-the-bag kippers

• 100g/1/2 cup long-grain rice

• 50g/1/2 cup frozen peas

• 2-3 eggs scrubbed under the cod tap

• 60ml/4 tbsp mayonnaise

• 30ml/2 tbsp chopped parsley

• a good pinch of nutmeg

• salt and freshly ground black pepper

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Method:

1. Bring a large pan of water to the boil. Add the kippers in their bag, the rice, peas and eggs in their shells.

2. Cook for 10 minutes. Lift out the eggs and continue cooking the fish and rice for a further 5 minutes.

3. Meanwhile, plunge the eggs into cold water, then shell and roughly chop them. Lift the bag of fish out of the pan. Drain the rice and peas and return to the pan.

4. Open the bag of fish and drain off any liquid into the rice. Flake the fish, discarding any skin and bones.

5. Add to the rice with the mayonnaise, parsley, nutmeg and a little salt and pepper. Toss gently, fold in the eggs and serve hot.