Dish of the Week - Kedgeree

Kedgeree is simply delicious and yet is so often forgotten about as a tasty, versatile dish that can be served for brunch, lunch or dinner. Not too heavy but rich in flavour - this is the perfect meal for a spring evening washed down with a glass of white wine.

Serves 4

400g smoked haddock
1 mug and a quarter of basmati or long grain rice (i don't do it by grams! Just use a standard mug)
300 ml milk
3 bay leaves
4 eggs
1 large onion
3 spring onions
2 cloves of garlic
peas (as many as you want)
1 tsp ground turmeric
2 tbsp curry powder
coriander
parsley
lemon

1. To start, heat some oil in a small non-stick pan. Once hot add in the rice and a bay leaf and stir to fully coat it in the oil. Next add the same amount of water as rice and bring to the boil. Once it has reached boiling point turn down to the lowest heat. Put a lid on and leave for about 15 minutes. DO NOT STIR!! Try the rice on the top and if that is cooked it is done. If unsure, carefully check if there is any water left in the bottom, if not rice should be cooked, if there is it needs to be left until all water is gone. 

2. Put the milk and remaining bay leaves in a frying pan and add the haddock, skin side up. Leave over a low heat for about 10 minutes until the fish breaks apart easily. Remove it from the milk and remove the skin. Flake the fish into pieces and set aside.

3. Boil the eggs so that they are hard boiled. Incase you don't have your own method, click here for Delia's. She knows what she's talking about.

4. Finely chop the spanish onion and 2 spring onions and in the pan you used to poach the fish add oil and fry them. Next cut the garlic and add that. Be careful to have it on a low enough heat with enough oil so it doesn't burn the garlic. 

5. Once softened add the turmeric, curry powder, peas, coriander and parsley (chopped).  Add the fish and rice and stir it all together so it is a vibrant yellow colour.

6. Quarter the eggs and place on top. Chop and add the final spring onion (optional if you don't like raw spring onion!) and finally sprinkle a bit more coriander liberally over the top.

7. Serve with lemon and enjoy!