Smoked Haddock Kedgeree

This subtly spiced rice dish makes an ideal supper, ready to eat in about an hour. Originally known as khichri, meaning a 'hotchpotch', it was a mixture of lentils, rice and a wide array of spices. The British in India adapted the dish and replaced the lentils with smoked fish and hard-boiled eggs.

Serves 1

A little softened butter for greasing
250 ml/8 fl oz/1 cup hot (not boiling) vegetable stock
75 g/3 oz/1/3 cup easy-cook (converted) rice
5 ml/1 tsp curry powder
Salt and freshly ground black pepper
100 g/4 oz smoked haddock fillet, skinned
5 ml/1 tsp lemon juice
15 ml/1 tbsp fresh or frozen chopped chives, coriander (cilantro) or parsley
1 hard-boiled (hard-cooked) egg, quartered (optional)

1. Grease the base of the ceramic cooking pot with the butter, then pour in the stock.
2. Add the rice and curry powder, stir well and season with a little salt and pepper. Cover with the lid and switch on the slow cooker to High. Cook for 45 minutes.
3. Meanwhile, cut the fish into bite-sized pieces. Sprinkle the lemon juice over, then stir into the rice.
4. Cook for a further 15-20 minutes or until the rice and fish are cooked and most of the stock has been absorbed.
5. Stir in most of the chopped herbs and spoon on to a warm serving plate. Sprinkle with the remaining herbs and top with the egg quarters, if using. Serve with fingers of hot buttered toast.

Cook's tip
When buying smoked haddock, look for the natural pale golden un-dyed fillets as they have a better flavour than the bright yellow fish, which are artificially coloured. The smoked haddock can be replaced with fresh haddock or fresh salmon, if you prefer.

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