Kedgeree

1. 1

   Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer.

2. 2

   Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquid, and discard the bay leaves.

3. 3

   Pour the cooking liquid into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.

4. 4

   While the rice is cooking, bring a small saucepan of water to the boil. Add the eggs and cook for 8 minutes. Drain in a sieve under cold running water and, when cool enough to handle, peel them carefully and set aside.

5. 5

   Cook the peas, if using, in a small saucepan of boiling water and drain.

6. 6

   Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally.

7. 7

   Add the curry powder and cook for another 3 minutes, stirring constantly.

8. 8

   Tip the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.

9. 9

   Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1-2 minutes.

10. 10

    Cut the boiled eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

1 serving ≈ 217 g

Nutrition values are estimates. - means data is unavailable.