Kedgeree

Poach the smoked haddock

• In a pan, gently heat the milk with the crushed cardamon pods, ground turmeric and curry powder.
• Lower the smoked haddock into the milk and poach over a low heat for 5-8 minutes - until it is just starting to flake apart. Keep the poaching liquid as we will use this to cook the rice.
• Take the frozen peas out of the freezer.

Cook the rice

• Rinse the basmati rice in cold running water.
• Dice the onion and fry off in a pan for 2 - 3 minutes. Then stir in the basmati rice.
• Gently remove the haddock from the pan and strain the poaching liquid into the rice. Turn the heat right down, pop on a lid and cook for 10-12 minutes, then turn off the heat.

Cook the eggs

• For a soft boiled egg, cook your eggs in boiling water for 6 ½ minutes then refresh in ice cold water before peeling.

Finish & Plate Up

• Chop the fresh parsley.
• Add your peas to the rice and warm through then stir in the fresh parsley, have a taste and adjust salt and curry powder levels.
• Flake the smoked haddock through the rice, load onto a plate and top with your eggs. Tuck in and enjoy!