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.