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Creamy smoked haddock & saffron kedgeree
- 300g basmati rice
- 50g butter
- 3 hard-boiled eggs , shelled and halved
- 200ml double cream
- 500g naturally smoked haddock , skin removed
- 100ml white wine
- 1tsp cayenne pepper
- pinch saffron strands
- 1 tbsp mild curry powder
- freshly grated nutmeg
- small handful flat-leaf parsley , chopped
- 1 lemon , cut into wedges, to serve
Directions:View on BBC Good Food
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