MY FAVOURITE KEDGEREE

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My wife makes wonderful kedgeree. Great as a breakfast, lunch or dinner, this version turns out lovely and fluffy and is not as rich as some more cheffy, buttery versions with cream and poached eggs.

SERVES FOUR

PREP: 10 MINS

COOK: 35 MINS

500ml (18fl oz) milk

3 bay leaves

a handful of parsley stalks

20 black peppercorns

15 whole cloves, plus ½ tsp ground cloves

450g (1lb) undyed smoked haddock fillet

150g (5oz) basmati rice, soaked for 1 hour in cold water

50g (2oz) butter

1 white onion, chopped

½ tsp turmeric

½ tsp ground coriander

sea salt and freshly ground black pepper

To serve:

4 hard-boiled eggs, peeled and halved

a handful of coriander leaves, crème fraîche (optional)

In a large, wide pan, bring the milk, 100ml (3½fl oz) water, bay leaves, parsley stalks, peppercorns. a pinch of salt and whole cloves to the boil. Turn the heat down to a simmer, add the fish, and as soon as it begins to simmer again, take the pan off the heat. Leave the fish in the milk for 5 minutes, then drain (reserving the liquid and discarding the herbs and spices). Flake the haddock on to a plate, cover with clingfilm and set to one side.

Drain the rice and put into a large pan. Pour the haddock cooking liquid over the rice so that it comes 2cm (¾in) above it. Taste and add a little salt if necessary. Bring to the boil and cook for 5 minutes uncovered, then turn down to a simmer and cook for another 5 minutes. Take off the heat, put a lid on the pan and leave to sit, covered, for 10 minutes.

Meanwhile, melt the butter in a large, heavy-based pan and add the onion. Slowly cook until it begins to colour slightly, then add the ground cloves, turmeric and ground coriander. Continue to slowly cook for 10–15 minutes until the onions are soft and sweet. Spoon in the rice and gently combine with the onions. Carefully fold in the haddock, then transfer to a serving platter or plates. Top with the boiled eggs, scatter with the coriander and add a dollop of crème fraîche if you want.