Kedgeree

• undyed smoked haddock↗300g g

  fillet, skin on

• bay leaves↗2
• milk↗300ml ml
• eggs↗4
• chopped parsleyhandful handful
• chopped corianderhandful handful
• vegetable oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• ground coriander↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• curry powder↗2 tsp tsp
• easy-cook long grain rice↗300g g

  rinsed under running water

Step-by-step instructions

1. 1

   For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

2. 2

   Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

3. 3

   Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

4. 4

   Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

5. 5

   Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

6. 6

   Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

7. 7

   Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.