Breakfast Kedgeree

175 g long -grain rice and wild rice, mixed

225 g smoked haddock fillet

150 ml skimmed milk

25 g butter

grated rind and juice of 1 lemon

90 ml chopped fresh parsley

2 hard-boiled eggs, roughly chopped

salt and pepper

Boil rice until tender. Drain well.

Place fish in a saucepan with the milk and simmer for about 5 minutes. Flake the fish,

discarding skin and bones.

Melt the butter in a large frying pan. Add the rice, fish, lemon rind and juice.

Cook over a high heat until piping hot.

Stir in the parsley and eggs and warm.

Now it is ready toe serve.