Creamy Smoked Haddock & Saffron Kedgeree Recipe

Place the smoked haddock fillets in a pan and cover with water. Bring to a boil and simmer for 5 minutes until cooked. Remove from the pan and flake into large pieces.

Rinse the basmati rice under cold water until the water runs clear. In a separate pan, heat some oil and cook the onion and garlic until softened.

Add the turmeric powder and saffron strands to the pan and cook for another minute. Add the rice and stir to coat in the spices.

Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the rice is cooked and the liquid has been absorbed.

Stir in the double cream and flaked smoked haddock. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.

Serve the creamy smoked haddock kedgeree topped with chopped hard-boiled eggs and fresh parsley. Serve with lemon wedges on the side.