This takes me back a “mumble, mumble” number of decades to when kedgeree was a staple in our household. It’s occurred to me recently that it’s a good way of using fish – canned or frozen – when you’re longing to get out there with the rods but have to stay in your “bubble”.

 I could go on about how kedgeree is an Anglo-Indian tradition (though Scotland has made it their own as well). But I think you’d rather be planning for your first time back fishing.

 Anyway, if you have another recipe that brings the sea inside, or want to share a creative way you spent the time in lockdown, we’d love to hear it.

Store cupboard kedgeree – the fish you have when you can’t fish

Boil a couple of eggs for 6-8 minutes. Set aside, cool, and peel. We’ll get back to them later.

Now’s also a good time to cook a cup of rice. (Basmati is best but any white rice will do.)

Finely-chop a smallish onion and add to a pan with about 50g of butter. Cook til translucent.

Add to the pan 250 grams, roughly, of smoked fish – whatever you have to hand.

Then the cup of cooked rice you’d prepared earlier.

It’s about now that you might want to go crazy with spices and make this your own.

Though a bit of old-school curry powder to taste will also do the job.

Heat through. Add a touch of water, if needed.

Then, (and this is the perfect 70s touch), halve the eggs. Remove the yolks set aside and sieve. Chop the egg whites and add to the kedgeree.

To garnish, top with chopped parsley and the sieved egg yolks.

Some people just prefer just to halve the eggs and add to the top of the dish – it’s up to you.

ROCKBOAT MARINE Galley-Hand

If you’ve got a tried-and-true recipe, or fishing story, you’d like to share just drop us a line to tony@rockboat.co.nz.