Kedgeree

(Serves 4)

• 175 g/6 oz/ ¾ cup long-grain rice
• 2 eggs, scrubbed under the cold tap
• 50 g/2 oz/½ cup frozen peas
• 175 g/6 oz smoked haddock
• 150 ml/ ¼ pt/ 2/3 cup skimmed milk
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, finely chopped
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 30 ml/2 tbsp chopped parsley
• 15 ml/1 tbsp low-fat single (light) cream

To Serve:

• Poached Tomatoes with Mushrooms

Bring a pan of lightly and salted water to the boil. Add the rice and the eggs in their shells and boil for 10 minutes or until the rice is tender. Add the peas after 5 minutes. Drain and plunge the eggs immediately into cold water. Shell and roughly chop the eggs. Meanwhile, poach the fish in the milk for 5 minutes or until tender. Remove the fish from the pan, reserving the milk. Flake the fish and remove the skin and any bones. Meanwhile, melt the low fat spread in the rice saucepan and fry (sauté) the onion for 3 minutes, stirring until softened and only lightly golden. Stir in the rice and peas, the flaked fish, eggs, salt and pepper to taste and the nutmeg. Toss over a gentle heat. Stir in the parsley and cream and moisten to taste with the reserved milk(I use about 30 ml/2 tbsp). When piping hot, spoon on to warmed plates and serve with Poached Tomatoes with Mushrooms.