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 and cream.
3. When the milk and cream begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.
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.