Smoked Haddock Kedgeree

Ingredients

• 50 gbutter
• 1onion, finely chopped
• 3cardamom pods, split
• 1/4 tspturmeric
• 1cinnamon stick, small
• 2 leafbay leaves, corrected to 2 bay leaves per instructions
• 450 gbasmati rice
• 1 lchicken stock, or fish stock
• 1/2 tspsalt, plus more to taste
• 750 gsmoked haddock, un-dyed fillet
• 3eggs, hard-boiled
• 3 tbspparsley, fresh, chopped
• 1lemon, cut into wedges; to serve

Method

1. 1

   Melt the butter in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until softened but not browned.

2. 2

   Stir in the split cardamom pods, turmeric, cinnamon stick and bay leaves. Cook for 1 minute.

3. 3

   Add the basmati rice and stir until well coated in the spiced butter.

4. 4

   Pour in the stock, add ½ tsp salt and bring to the boil. Stir once to release any rice from the bottom of the pan. Cover tightly, reduce heat to low and cook very gently for 12 minutes.

5. 5

   Meanwhile, bring water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes until just cooked. Lift onto a plate and leave until cool enough to handle.

6. 6

   Hard-boil the eggs for 8 minutes, then drain, cool slightly, peel and chop.

7. 7

   Flake the fish, discarding any skin and bones.

8. 8

   Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Gently fork in the flaked fish and chopped eggs. Cover again and return to the heat for 2–3 minutes until heated through.

9. 9

   Gently stir in most of the parsley and season with salt and black pepper. Serve scattered with the remaining parsley and lemon wedges.