Ingredients

• 1 tbsp olive oil
• 150g/5oz black pudding
• sliced into rounds
• 50g/2oz butter
• 1 onion
• finely chopped
• 350g/11½oz Arborio rice
• 750ml/1¼ pints warm chicken stock
• 1 heaped tsp curry powder
• 150g/5oz smoked mackerel fillets
• 2 free-range eggs
• hard boiled
• shell removed
• chopped
• 2 tbsp chopped fresh coriander leaves
• 150g/5oz fresh mackerel fillets
• grilled both sides until completely cooked through
• pinch freshly grated nutmeg
• to serve

Directions

• Place the oil into a frying pan over a medium heat. Add the black pudding rounds and fry
• turning once
• until crisp on both sides
• then set aside.
• Add the butter to the pan and
• once foaming
• add the onions and fry for three minutes
• or until soft.
• Add the rice and stir well to coat the grains in the butter and the onion.
• Add a ladleful of stock and stir the rice well. When the stock has been absorbed by the rice
• add more and continue stirring
• adding more stock as it is absorbed until the rice is cooked. You must stir the rice constantly until it is cooked
• which may take up to 40 minutes.
• Add the curry powder to the cooked rice and stir well.
• Break up the smoked mackerel fillets into flakes (removing any bones you might discover) and add to the rice mixture.
• Add the eggs
• cooked black pudding and coriander and stir gently to combine.
• Break up the mackerel fillets
• removing any bones
• and sprinkle the flakes over the top of the dish.
• To serve
• place a few generous spoonfuls of kedgeree into bowls and garnish with a little freshly grated nutmeg.