Smoked Haddock Kedgeree
- Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
- Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
- Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
- Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan.
- Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
- Meanwhile, bring some water to the boil in a large shallow pan.
- Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked.
- Lift it out onto a plate and leave until cool enough to handle.
- Hard-boil 3 eggs for 8 minutes.
- Flake the fish, discarding any skin and bones.
- Drain the eggs, cool slightly, then peel and chop.
- Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to.
- Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
- Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste.
- Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.
