Cheat’s smoked kipper kedgeree

Method

1. Melt the butter and the olive oil in a large frying pan, add the pilau rice and cook for 2 minutes. Stir through the creamy horseradish sauce, frozen peas and spring onions, sliced.
2. Cook for 2 minutes to warm through. Microwave the smoked kippers according to pack instructions, then skin and thickly flake, removing any large bones, and fold through the rice.
3. Meanwhile, bring a small pan of water to the boil and cook the eggs for 7 minutes, then peel, cut into quarters and stir through the rice.
4. Top with a small handful fresh flatleaf parsley leaves, roughly chopped, and garnish with some lemon wedges to squeeze over.