Nothing suppresses a post-Christmas appetite like a plate of kedgeree. Extracted from actor Hugh Millais’s tome, Hugh’s Who: the Name-Dropper’s Cookbook, this recipe is as quick and easy to make as a new friend in Hollywood. Eat and feel instantly more important.
500 g skinned smoked haddock fillet
600 ml milk
4 bay leaves
4 sage leaves
1 onion, finely diced
45 g butter
227 g Arborio rice
4 medium size mushrooms
4 tbsp double cream
Handful chopped flat-leafed parsley
Salt and ground black pepper
1. Hard-boil eggs, peel and slice. Preheat oven to 160ºC/Gas 3.
2. Cover fish in milk, add finely chopped bay and sage leaves and poach in oven for 20 minutes.
3. In a deep saucepan, melt chopped onion in half the butter. Add rice and stir well.
4. Chop and add mushrooms, pour in cream and add milk from poached haddock. Simmer gently for 30 minutes.
5. When rice is cooked, add haddock, breaking it up into large pieces. Garnish with sliced hard-boiled eggs, chunks of butter and a sprinkling of fresh parsley.
6. Fluff well with a fork before serving on hot plates.
Hugh’s Who: the Name-Dropper’s Cookbook is available online at lulu.com.