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Spicy and delicious, this kedgeree is very easy to make and great for a big family brunch.

Serves: 6
Preparation Time: 25-30 minutes
Cook Time: 30-60 minutes

INGREDIENTS:

1 lb 1 oz undyed smoked haddock fillet, cut in half
7 oz basmati rice, rinsed in cold water and drained
4 free-range eggs
1½ oz butter
2 bay leaves
3½ frozen peas (optional)
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp chopped fresh parsley
3 tbsp double cream
Freshly ground black pepper
½ lemon, juiced

METHOD:

Place the haddock in a large frying pan, skin-side up. Pour over 17 oz water, add the bay leaves and bring the water to a simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander over a bowl, reserving the cooking liquor, and discard the bay leaves.

Pour the cooking liquor into a medium 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.

While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.

Melt the butter with the oil in a large pan and cook the onion over a low heat for five minutes until softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and some ground black pepper.

Flake the fish into chunky pieces and add to the pan. Stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.