Instructions: Set the oven at Gas Mark 5 375 degrees F 190 degrees C Cut off the heads tails and fins of the kippers using kitchen scissors.

Lay one kipper skin side down on a lightly greased roasting tin and place a knob of butter on top.

Season with pepper.

Place the second kipper on top of the first with the skin side uppermost.

Pour enough boiling water into the tin to half cover the first kipper.

Cover the tin and bring to the boil on top of the stove then bake in the oven for about 10 minutes until the backbone lifts easily from the flesh.

Serve at once with scrambled eggs.

Note: to prepare Jugged Kippers put the kippers head first into a jug or lay them in a roasting tin. Pour boiling water into the jug up to the fish tails or cover with boiling water if using a tin. Leave for 10 to 12 minutes depending on the size of the kippers.

Drain and serve immediately.

Serves 2

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