Chicken kedgeree with haddock

• double cream↗500ml ml
• ginger root the size of a large finger

  peeled and grated

• turmeric↗½ tsp tsp
• ground cumin↗2 tsp tsp
• garam masala↗2 tsp tsp
• unsmoked smoked haddock↗400g g

  fillet (skin left on)

• cooked basmati rice300g g
• frozen peas↗200g g
• large eggs↗2

  boiled 7 minutes, peeled and quartered

• coriander↗1small pack

  leaves coarsely chopped

Step-by-step instructions

1. 1

   Pour the cream into a large covered frying pan. Add the ginger and spices, then place the smoked haddock fillet skin‑side up. Cover, slowly bring the cream to a boil, then remove from heat and let cool. Break the fish into large pieces in a bowl, discarding the skin.

2. 2

   Return the spiced cream to medium heat. When warmed, add the cooked basmati rice and peas and stir. Cook for 3 minutes until everything is heated through.

3. 3

   Gently add the haddock, trying to keep the large pieces intact. Cook for another 2 minutes and taste the seasoning — the smoked haddock is quite salty, but a little ground black pepper would be appropriate.

4. 4

   Top the kedgeree with the boiled eggs and sprinkle with cilantro, then transfer to a large serving plate and serve.