Kedgeree was an 18th-century Anglo-Indian invention, a spicy mixture of rice and vegetables which, with the addition of smoked fish, became popular as a Victorian breakfast dish

Serves 3 or 4

With permission, from the book Simply Seaweed by Lesley Ellis

Ingredients

Basmati rice: 175g (6oz)
Water: 450ml (3/4 pint)
Cardomoms: 4 lightly crushed
Free range eggs: 2 hard boiled
Laver purée: 125g (4oz) or
Dried Nori (Japanese laver) 15g (1/2oz)
Butter: 50g (2oz)
Smoked haddock: 450g (1lb) - fresh or
defrosted and skinned
Seagreens® Culinary Ingredient: 1 teaspoon
Lemon juice: 2 teaspoons
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder

We recommend Clearspring Dried Nori (www.clearspring.co.uk), available from Health Stores, Sainsury's and Goodness Foods Direct (www.goodnessdirect.co.uk).

Method

1. Put the rice in a sieve and rinse well under running water. Put it in a saucepan with a tightly-fitting lid. Add the water and the cardomoms.
2. Bring the water to the boil, then reduce to a low simmer and make sure the saucepan lid is firmly in place.
3. Cook for about 6 minutes without removing the lid.
4. Remove saucepan from heat, without removing the lid, and set it aside.
5. Peel the hard boiled eggs and chop up the egg white and yolk separately.
6. Put the laver in a sieve to drain.
7. Meanwhile, melt the butter in a large frying pan, sprinkle the Seagreens® Culinary Ingredient over the fish, and gently sauté thefish for about 5 minutes until it breaks into flakes with a fork.
8. Remove the cardomoms from the rice, then stir in the rice, egg white, laver purée (keeping back a tablespoonful for garnish) and lemon juice.
9. Transfer the mixture to a heated serving dish and garnish it with the chopped egg yolk and the remaining laver purée arranged in stripes across the dish.
10. Grind Seagreens® Salad & Condiment to add flavour and nutrition.