Kedgeree

Method

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1. Put the haddock in a wide pan with the milk, bay and peppercorns. Bring to a bare simmer and poach 5 minutes, until it flakes.

   Mark done

2. Lift the fish out, strain and keep the milk, and flake the haddock into large pieces, discarding the skin and any bones.

   Mark done

3. Boil the eggs for 7 minutes, then plunge into iced water, peel and halve. The yolks should still be soft in the middle.

   Mark done Start 7 min timer

4. Melt the butter in a lidded pan and cook the onion 8 minutes over medium heat until soft and golden.

   Mark done

5. Add the curry powder, turmeric, coriander and cardamom and stir for 45 seconds, until they smell fragrant and darken slightly.

   Mark done Start 45 sec timer

6. Add the rice and stir for a minute so every grain is coated in the spiced butter.

   Mark done

7. Pour in the stock and 150 ml of the reserved poaching milk, add the salt, bring to a boil, then cover tightly and cook on the lowest heat for 11 minutes.

   Mark done Start 11 min timer

8. Take off the heat and leave, still covered, for 10 minutes. Do not lift the lid.

   Mark done Start 10 min timer

9. Fork the rice through gently, fold in the haddock and most of the herbs, and warm through for 2 minutes.

   Mark done Start 2 min timer

10. Top with the halved eggs, the remaining herbs and a wedge of lemon each.

    Mark done

Chef’s Tips

• Undyed haddock. The bright yellow kind is dyed and tastes of the dye.
• Fold, do not stir. Stirring breaks the fish into shreds and the rice into paste.
• Seven minutes for the eggs, then straight into ice. A hard yolk is a different and worse dish.

Pairing Suggestions

• Mango chutney
• A pot of strong tea
• Buttered toast

Storage & Reheating

Refrigerated for 2 days. Reheat covered with a splash of water; add fresh eggs rather than reheating the old ones.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.