Smoked Haddock kedgeree

Kedgeree was once a Victorian breakfast favourite but these days it makes a great simple and healthy dinner, combining smoked haddock, egg, rice and curry powder.

Ingredients

• 350g (12oz) smoked haddock
• 1 bay leaf
• 175g (6oz) pilau rice
• 100g (3 1/2oz) peas
• 1tsp curry powder
• Pinch of cayenne pepper (optional)
• 25g (1oz) butter
• 2 large eggs, hard-boiled and quartered
• Lemon wedges
• Snipped chives, to garnish

• Method

1. Put the haddock in a frying pan, cover with boiling water and a bay leaf and simmer for 10 minutes. Drain, skin and flake. Keep warm.
2. Meanwhile, cook the rice in a pan according to the pack instructions. Simmer over a low heat for 5 minutes, add the peas and simmer until all water is absorbed. 
3. Stir in the fish, cayenne, curry powder and butter. 
4. Top your kedgeree with the quartered eggs, lemon wedges and chives to serve.