42. Kedgeree

• 1/3 cup white rice
• 1 tbsp margarine or low-fat spread
• 3oz canned tuna or smoked mackerel, skinned and boned
• 1/2 hard-boiled egg, shelled and finely chopped
• 1 egg yolk
• 1/2 tbsp 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.