TM
* 200g Basmati rice, washed and soaked for 1 hour
* Pinch of Saffron strands
* 3 Eggs, thoroughly washed
* 400g Smoked haddock or Cod
* 200ml Milk
* 50g Butter, chopped into small pieces
* 150g Yogurt
* Chilli powder. to taste
* Salt and Pepper, to taste
* 30g Heston's spiced butter
* Fresh herbs to garnish, finely chopped

===Method===
* Add 1kg water to the bowl and place the Rice, mixed with the Saffron in the internal Steaming basket.
* Put the Eggs on top of the Rice.
* Put the Haddock in a container that fits easily into the Varoma bowl.
* Pour enough Milk over the Fish to just cover.
* Place the container in the Varoma and position it over the Thermomix bowl.
* Cook for 14 minutes / Temp. Varoma / Speed 4.
* After 10 minutes it may Help to open lid of the Thermomix and fluff the Rice around the Eggs.
* Remove the Fish from the Varoma, drain and leave to cool.
* Remove the Eggs, cool and shell before setting aside.
* Place Rice in a bowl and mix with the 50g of Butter.
* Remove skin and bones from the Fish and Flake.
* Mix in with the Rice, together with the Yogurt, seasoning and Chilli powder.
* Chop 2 of the Eggs and add to the Rice mixture.
* Preheat the Oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour].
* Grease an ovenproof dish and gently transfer the Kedgeree mixture to it.
* Dot with Heston's spiced butter and Bake for about 15 minutes.
* Cut the remaining Egg lengthwise into quarters to garnish the Kedgeree and sprinkle the herbs over the top.
* Lightly adapted from a recipe by '''[http://www.forumthermomix.com/index.php?topic=94.0 Thermomixer]'''

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