- 300g basmati rice
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 hard-boiled egg, shelled and halved
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200ml double cream
- 500g naturally smoked haddock, skin removed
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 100ml white wine
- 1tsp cayenne pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- pinch saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 tbsp mild curry powder
- freshly grated nutmeg
- small handful flat-leaf parsley, chopped
- 1 lemon, cut into wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing any bones as you find them. Scrape in the cream and gently mix together once more.
Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.