Ease into the weekend with this cheat's kedgeree.
Ingredients
- Knob of butter
- 1 tbsp olive oil
- 350g pack ready-cooked pilau rice
- 1 tbsp creamy horseradish sauce
- 30g frozen peas
- 2-3 spring onions
- 2 smoked kippers
- 2 large free-range eggs
- Handful fresh flatleaf parsley leaves
- Lemon wedges
Method
- 1. Melt a knob of butter and 1 tbsp olive oil in a large frying pan, add 350g pack ready-cooked pilau rice and cook for 2 minutes. Stir through 1 tbsp creamy horseradish sauce, 30g frozen peas and 2-3 spring onions, sliced.
- 2. Cook for 2 minutes to warm through. Microwave 2 smoked kippers according to pack instructions, then skin and thickly flake, removing any large bones, and fold through the rice.
- 3. Meanwhile, bring a small pan of water to the boil and cook 2 large free-range eggs for 7 minutes, then peel, cut into quarters and stir through the rice.
- 4. Top with a small handful fresh flatleaf parsley leaves, roughly chopped, and garnish with some lemon wedges to squeeze over.