Kedgeree - a forgotten, filling, favorite!

Kedgeree is, put simply, a type of fish risotto.

It's nutritious, filling, warming and most kids love it. You can make it with any type of fish - personally, for ease and cost effectiveness, I use tinned smoked fish fillets.

You can also make it with tinned salmon (or even fresh salmon! But THAT'S not Last Penny!) to serve as a dinner party entree.

But you can use any sort of boneless, filleted fish.

Kedgeree

Fish of choice - 1x310g can smoked fish fillets is a good place to start. If using fresh fish, cook (grill or poach for preference) and flake.
2 cups cooked rice (long grain) - most kids prefer white, use brown for dinner parties, or, if you are being extremely posh, use a mix of wild rice and brown. Avoid jasmine, basmati, etc (Unless that's all you have in the house, in which case, I can attest to the fact it's quite edible with Jasmine!)
1 hard-boiled egg
1 or 2 fresh tomatoes
Herbs: best are fresh dill, chives and parsley. Use dried if you don't have fresh.*

I make this dish in the electric frying pan, but you can do it on the stovetop in a frying pan or wok if you prefer.

Put the cooked rice and the fish in the frying pan over a medium heat. Toss in a little oil to coat pan and prevent sticking (olive oil is best for fish, I find, but the healthiest option, of course, is good old canola cooking spray). Stir frequently, and cook until the rice is starting to brown.

Chop the egg roughly and add. Chop the tomato into smallish wedges, chop your hebs if they are fresh and add. Stir as you heat through.

Serve it when the tomato is warm but not cooked!

Serving suggestions:

For a dinner party entree, pile in small bowls and serve with a wedge of lemon to squeeze over it.
For lunch or tea, serve with a fresh green salad and slices of avocado, or with an orange-and-carrot salad, according to the season
Personally, I love the leftovers cold in my lunchbox, with a squeeze of lemon! But they also reheat in the microwave to be very tasty :)

*Top Tip: Dill is a wonderful herb to have on hand if your family likes fish. It enhances any fish cooking and is particularly tasty added to tinned fish. I usually cheat with dill and buy it dried, as I don't use the volume to justify a fresh plant.