Kedgeree

Ingredients

• ½ onion, finely chopped

• 55g/2oz butter

• 300g/10½oz basmati rice

• 1 tsp madras curry powder

• freshly grated nutmeg

• 200ml/7fl oz milk

• 110ml/4fl oz double cream

• 300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks

• sea salt and cracked black pepper

• small bunch parsley, chopped

• 3 hard-boiled eggs, shelled and halved

• good pinch cayenne and freshly ground nutmeg (optional)

To serve

• knob of butter

• wedges of lemon

Method

1. Cook the onion gently in the butter for a few minutes, then add the rice.

2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.

3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)

4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.