Smoked Haddock Kedgeree with Curry Scones

Kedgeree

Serves 4 people

300g smoked haddock, undyed

250ml milk

100g Basmati rice

50g butter

freshly ground black pepper

Salt to taste, depending on how salty the fish is

2tbsp double cream

2tsp medium curry powder

2 eggs, hard boiled

1tbsp chopped parsley

Heat the milk in a saucepan over a moderate heat. Add the haddock and simmer for 5 minutes till tender and flaking. Drain the haddock and remove any skin. Flake roughly.

Wash the rice thoroughly under cold running water and cook according to the instructions.

Melt the butter in a large frying pan and add the curry powder, cook for 1 minute, stirring constantly. Add the rice and stir to combine, add the haddock and season to taste. Stir in the cream.

Transfer to a serving dish and decorate with wedges of hard boiled egg and chopped parsley.

 
Curry Scones







250g wholewheat flour
2  tsp medium curry powder
salt and freshly ground pepper
125g finely grated Parmesan cheese
50g butter
5 fl oz milk
50g sultanas (optional)
Cheese to top

Mix flour, baking powder and curry powder together, season lightly. Rub in butter and mix in the cheese add the sultanas.

Mix to a stiff dough with the milk.

Roll out on a floured surface to 1/4in thick. Cut into rounds using a small cutter.

Place on a lightly greased baking tray and sprinkle with a little cheese, bake at 220C/425F/ gas 7 for 10 minutes until golden brown.

Remove from the oven and  transfer them to a cooling rack.

Serve the warm scones buttered, with Kedgeree and Mango chutney.