Smoked eel and crayfish kedgeree

Method

1. Place the milk, bay leaf and eel in a pan and simmer until the eel is just cooked, and then allow it to cool in the poaching milk.

2. In another pan, heat the stock to simmering, then add the onion, curry, saffron and turmeric and season with salt and pepper. Allow this mixture to infuse for 10 minutes.

3. Add the rice (there should be double the amount of stock to rice) and bring to the boil. Cover and simmer gently for about 8 minutes until the rice is cooked and the liquid absorbed. Fold the eel, cooked peas and prawns (if using) into the cooked rice.

4. Spoon the kedgeree into a serving dish and scatter the chopped eggs over the top. Dot with butter, sprinkle with parsley and serve at once.

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Ingredients

450ml Milk
1 bay leaf
200g smoked eel
500ml fish or chicken stock
1 onion, sliced
1 tbsp curry powder
pinch Saffron
1 tsp Turmeric
200g long grain rice
200g peas
200g crayfish tails, or prawns (optional)
4 hard-boiled eggs, roughly chopped
25g Butter
handful chopped parsley

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