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KEDGEREE
1/3 cup white rice
1 tbl margarine or low-fat spread
3oz canned tuna or smoked mackerel,
skinned and boned
1/2 hard-boiled egg, shelled and finely
chopped
yolk of 1 egg
1/2 tbl pouring cream
Cook and drain the rice. While the rice is
cooking, gently fry the chopped tomato in
the margarine until soft. Add the fish and the
egg and continue cooking, stirring all the
time with a wooden spoon. Mix the rice, still
over the heat, and stir everything seems
steamy hot. Blend in the egg yolk, then the
cream. After a last few stirs, tip onto a plate
and allow to cool.
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