Common Sense UK
I've stumbled on a marvellous short-cut to cooking a genuine tasting kedgeree. Take the skin off peppered smoked mackerel or herring and poach in half a cup of milk. Stir in a pack of Sainsbury's egg-fried rice,two finely chopped hard-boiled eggs, and a bunch of chopped flat-leaf parsley, cover and heat right through for three minutes, stir and serve.Easy!