Kedgeree

Fry the onion, or even two, in butter and olive oil (I know ghee is the tradition but there are so many hours in the day), then add the turmeric and curry powder, and some salt. Put a lid on and let it gently cook so that the spices melt into the onion, about 6-7 mins, without browning.

Now this is where I cheated because (a) I only had bomba rice in stock whereas you’re meant to use long grain and (b) I microwaved the rice because I always get the best results that way. You just add boiling water to 15mm above rice level and nuke it for 14 mins, comes out perfectly every time. So do this, with your long grain rice.

Simultaneously start to boil the eggs. While my eggs in the pic are hard boiled I actually meant to boil them a bit softer, which is gorgeous. It’s up to you.

Now I want to take you into my garage where I had placed the air fryer safely next to some cans of engine oil.. in order to cook the smoked haddock without softly scenting the house with smoked haddock for the next three weeks. I cooked it in there, on 180º, covered in milk, for 15 mins. The dogs all moved in there with it… (not in the air fryer but the garage, it’s not that big an air fryer). Alternatively you can cook the haddock on the stovetop in milk, it’ll only take ten mins once the milk is up to temp.

Back at the cooker tip the cooked rice in with the spicy onions and stir them together so the rice turns ‘turmeric’, taste it for seasoning and add a large squeeze of fresh lemon

Now flake the cooked fish in with the rice and onion. Then peel the eggs submerged in cold water, which is the only way to peel them successfully, halve them longways and arrange them on top of the dish.

Lastly, scatter lots of fresh parsley over it and add a bit more lemon. And thats it. It’s also very lovely with fried onions on top and a dollop of plain yoghurt on the side