Easy kedgeree

• curry powder↗2 tbsp tbsp

  of your choice (we used madras)

• basmati rice↗300g g
• chicken stock↗600ml ml
• skinless smoked haddock400g g
• frozen peas↗100g g

Step-by-step instructions

1. 1

   Heat the oven to 180 °C/160 °C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

2. 2

   Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.