rick stein

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Smoked haddock kedgeree

butter

onion,

cardamom pods split open

turmeric

cinnamon stick

bay leaves

basmati rice

chicken stock

un-dyed smoked haddock fillet

eggs

parsley

lemon,

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Grilled miso salmon with rice noodles

salmon

sunflower oil

tsp brown miso paste

tsp balsamic vinegar

soy sauce

tsp Spanish smoked paprika

dried rice noodles

garlic

ginger

spring onions

red chillies

beansprouts

coriander

tbsp fish sauce

Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

Muhallabia (Middle Eastern milk pudding) recipe

finely ground white long-grain rice (ground

tbs cornflour

milk

caster sugar

(75 grams) almond meal

tbs orange blossom water (from gourmet food shops)

pistachios

Extra beans in your pantry? This Rick Stein recipe has you covered. Begin this recipe 1 day ahead.

White bean and thyme soup recipe

dried white beans,

smoked bacon,

bay leaf

thyme sprigs,

tbs vegetable or extra virgin olive oil

unsalted butter

leek, trimmed, finely chopped

celery stalks, finely chopped

garlic clove, finely chopped

flat-leaf parsley, roughly chopped

Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein

Grilled salmon with kale & vermouth sauce

x 175-200 grams/6-8 ounces pieces thick salmon fillet

butter ,melted

curly kale

potatoes

fish stock

tbsp double cream

dry white vermouth

chilled unsalted butter

thyme leaf

Preheat the grill to high. Make the sauce: pour the stock, cream and vermouth. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.

Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.

While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.

Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.

To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.

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Smoked haddock kedgeree

Grilled miso salmon with rice noodl...

Muhallabia (Middle Eastern milk pud...

White bean and thyme soup recipe

Grilled salmon with kale & vermouth...

Top 5 rick stein recipes from across the web

The most viewed rick stein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked haddock kedgeree

Grilled miso salmon with rice noodl...

Muhallabia (Middle Eastern milk pud...

White bean and thyme soup recipe

Grilled salmon with kale & vermouth...

The most viewed rick stein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine