Kedgeree of Arbroath smokies


450g/1 lb Arbroath smokies, skinned and boned
25g/1 oz butter
1 onion, sliced
2 green cardamom pods, split
¼ tsp turmeric
1 cinnamon stick
350g/12 oz basmati rice
600ml/1 pint stock
2 eggs, hard-boiled
fresh chopped parsley


Melt the butter in a large pan, add the onion and cook for 3 minutes until it begins to soften, add spices cook for a further 3 minutes.
Add the rice and stock, reduce the heat, cover and cook for 15 minutes.
Flake the Arbroath smokies and add to rice. Stir in gently and cook for a further 5 minutes.
Serve the kedgeree garnished with the egg and with a sprinkling of parsley.


About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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