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Smoked Haddock Kedgeree

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35 mins
Serves 4

200g whole grain rice

1tbsp Mr Hugh's 

1 onion, chopped

1tbsp curry powder

350g smoked haddock, diced

200g frozen peas, defrosted

100g half-fat crème fraiche

2tbsp chopped parsley

2 medium soft boiled eggs, quartered

  1. Cook the rice in boiling water for 20-25 minutes, then drain.
  2. Meanwhile, heat the Mr Hugh's in a large frying pan and fry the onion for 3-4 minutes.
  3. Then add the curry powder, haddock and peas and cook for another 2-3 minutes.
  4. Finally, stir in the rice, crème fraiche and parsley and heat through for 1-2 minutes.
  5. Serve garnished with the eggs.

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