Phil's spring kedgeree with fresh asparagus

Spring is in the air - and Phil’s putting a seasonal twist on a classic dish: spring kedgeree with deliciously fresh asparagus, peas and spring onions.

Spring kedgeree

Serves: 4

Preparation time: 25 minutes

Cooking time: 15 minutes

Ingredients

350g natural smoked haddock

100g unsalted butter

6 spring onions, sliced into 2cm pieces on a long angle

200g button mushrooms, sliced

Pinch or two curry powder

2 x 250g packets microwave Basmati rice, one plain one brown rice, reheated

100g cooked frozen peas

10 medium asparagus spears, griddled and sliced into 2cm pieces on a long angle

6 tbsp roughly chopped parsley

2 hard boiled eggs, shelled and roughly chopped

4-5 tbsp crème fraiche (optional)

Salt and freshly ground black pepper

Method

• Place the skinned haddock into a bowl, pour over boiling water and immediately cover with cling film leave for 6-8 minutes.

• Heat the butter in a large frying pan, add the spring onions and cook for 1 minute then add the mushrooms and a pinch or two of curry powder and just soften 4-5 minutes.

• Stir in the warmed rice, peas, asparagus, parsley and mix well

• Drain the haddock well, and then flake into nice pieces, not too small

• Add the haddock, eggs and crème fraiche, season well with salt and pepper

• Serve