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.