Put the smoked cod in a large saucepan, cover with cold water and bring to the boil. Lower the heat, cover the pan, and simmer gently for 10 minutes, until the fish flakes

easily when pierced with a sharp knife.

2.Remove the fish with a slotted spoon, reserving the poaching liquid in the pan. Leave the fish until cool enough to handle, then flake the flesh into small pieces, discarding the skin and any remaining bones.

3.Make the fish poaching liquid up to 1 litre (1 3/4 pint)s with water. Bring to the boil, add the rice, cover and simmer for 15 or 40 minutes until tender. Turn into a sieve and leave to drain.

4.Meanwhile, melt the margarine in a separate large saucepan, add the onion and fry gently for 5 minutes

until soft and lightly coloured. Stir in the mixed vegetables and cover the pan. Continue cooking over low heat for 5 minutes, shaking the pan from time to time.

5.Add the flaked fish and drained rice to the vegetables, with the yoghurt, lemon juice, mussels, prawns, hard-boiled eggs and parsley. Season to taste with salt and pepper. Taking care not to break up the ingredients, fork through lightly over gentle heat until well mixed and heated through.

6.Pile the kedgeree into a warmed serving dish, garnish the ends of the dish with lemon wedges, if liked, and serve at once.