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- Fish Kedgeree
400 g (1 lb) fish (usually smoked haddock or fresh salmon) Rice pilaff (see below) 200 g (8 oz) 2 hard-boiled eggs 50 g (2 oz) butter 250 ml (2 pt) curry sauce (see below) Braised or pilaff - Lancashire Hot-Pot
2 carrots, finely diced 2 celery sticks, finely diced 2 onions, finely diced 1 leek, finely diced 50-75 g (2-3 oz) unsalted butter ½ garlic clove, crushed 2 large sprigs of fresh rosemary 4 - Steak And Kidney Pudding
900 g (2lb) braising steak, trimmed and cut into 2.5 cm (1 in) dice 450 g (1 lb) ox or lambs kidneys, trimmed and cut into 2.5 cm (1in) dice 50-75 g (2-3 oz) beef dripping 6 celery sticks,
