Kedgeree

Ingredients

600 ml	Fish stock (hot)
600g	Smoked haddock (skinned)
300g	Basmati rice
1	Onion (fine dice)
40 ml	Olive oil
2 sprigs	Thyme
20	Quails eggs (soft-boiled)
½ bunch	Flat parsley (chiffonade)

Method

1.      Sweat down the onion in the olive oil without colouring until soft.

2.      Add the rice & cook for a few minutes before adding the thyme & fish stock.

3.      Bring to the simmer & cook gently for 10 mins before adding the smoked haddock.

4.      When the rice is cooked it should have absorbed all of the stock, remove the thyme & allow to cool with cling film over the top, pierced with holes.

5.      Garnish with the quail eggs & parsley, mushrooms may also be added.