Kedgeree

Brunch at B&H Buildings is laid back affair, a mix of bright-eyed early-risers and rather more sluggish late-night carousers all coming together to take in the first day of the new year in a comfortable and civilised setting.

Whether it be Kedgeree, Huevos Benedictos, or little drop scones with bacon and maple syrup, we have something for everyone.

Kedgeree
Serves four

Ingredients:
400g Naturally smoked haddock - skinned
300g Long grain rice
2 Shallots - peeled and finely chopped
1 Leek
1 Celery stick - finely sliced
1 Garlic clove – finely chopped
1 Pinch of saffron
½ Tsp mild curry powder
700ml Fish stock/chicken stock
2 Tsp Fresh coriander, chopped
4 Whole eggs
50g Unsalted butter
50 Ml Rapeseed oil
Salt
Ground white pepper

Method: 
Preheat the oven to 200°C/gas mark 6.
Dice the smoked haddock into 2cm cubes and set aside.
Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside.

Place a large pan over a medium heat and once hot, add the oil and butter
Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously with no colour.
Wash the rice under cold running water for 5 minutes and then drain in a colander.
Add the washed rice to the pan, stir and cook for 1 minute
Add the saffron, curry powder and fish/chicken stock. Bring to a simmer and cover with a lid.
Transfer the pan to the pre-heated oven and cook for 15 minutes.
Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. 

Remove the eggs and allow to cool in cold water. Then peel and grate the eggs on a grater.
Once the rice is cooked, remove the pan from the oven and add the smoked haddock
Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently mix in the chopped coriander and grated egg through the rice. 

Season with salt and pepper and serve in bowls.