Kedgeree of Arbroath smokies

Be this a brunch dish or a weekend family supper dish, this is bound to go down well.

Ingredients:

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

Method:

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.