Kedgeree

• 4Eggs
• 480gSmoked haddock fillets
• 1Brown onion
• 30gButter
• 2 tspMedium curry powder
• ½ tspGround turmeric
• 300gBasmati rice
• 150gFrozen peas
• 30gFresh parsley
• 1Lemon

Plus salt, pepper and water.

Method

1. 1

   Lower the eggs into a pan of boiling water and cook for 8 minutes, then cool them in cold water. Peel and quarter.

   12 min, mostly hands-off

2. 2

   Put the haddock skin-side down in a wide pan, pour over 500ml water and bring to a gentle simmer. Poach for 4 to 5 minutes, until it just flakes, then lift it onto a plate. Keep the water.

   10 min, mostly hands-off

3. 3

   Meanwhile, chop the onion. Melt the butter in a large pan with a lid and cook the onion for 8 minutes, until soft. Stir in the curry powder and turmeric for a minute.

4. 4

   Rinse the rice, stir it into the onions to coat, then pour in 450ml of the poaching water, topping up from the kettle if you are short. Bring to the boil, cover and cook on the lowest heat for 10 minutes. Take off the heat, scatter the peas over the top, cover again and leave for 5 minutes.

   18 min, mostly hands-off

5. 5

   While the rice cooks, flake the haddock into big pieces, leaving the skin behind. Chop the parsley and cut the lemon in half.

6. 6

   Fork the peas through the rice, then gently fold in the haddock, most of the parsley and the juice of half the lemon. Season, top with the eggs and the rest of the parsley, and cut the other lemon half into wedges.