Kedgeree

Instructions

1- For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured.

2- Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

3- Add the rice and stir in well.

4- Add 600ml water, stir, then bring to the boil.

5- Reduce to a simmer, then cover for 10 mins.

6- Take off the heat and leave to stand, covered, for 10-15 mins more.

7- The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

8- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes.

9- Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.

10- Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.

11- Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

12- Gently mix the fish, eggs, parsley, coriander and rice together in the pan.

13- Serve hot, sprinkled with a few extra herbs.