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Ingredients

• 25g/1oz butter, plus extrra for greasing

• 180ml/6¼fl oz long grain white rice (measured in a measuring jug)

• 1½ vegetable stock cubes

• salt and freshly ground black pepper

• 150g/5oz frozen peas

• 1 smoked haddock, filleted and skinned

• 280ml/½ pint whole milk (or enough to cover the fish)

• 1 tbsp Dijon mustard

• 50g/1¾oz grated cheddar

• 1 tbsp white wine vinegar

• 2 free-range eggs

Description

Kedgeree Makes A Great Brunch Dish And This Creamy, Mustardy Version Takes Some Beating.

BBC