Kedgeree with Flaked Smoked Haddock & Soft Eggs

Ingredients

• 12 oz Smoked Haddock
• 1 cup basmati rice, rinsed
• 1½ cups milk (for poaching)
• 1 onion, diced
• 2 tbsp butter
• 2 tsp curry powder
• ½ tsp turmeric
• 1 cup Peas
• 3 eggs
• 1 lemon, in wedges
• Chopped parsley or cilantro, salt, and cayenne

Method

1. Slip the Smoked Haddock into barely simmering milk and poach gently 6–8 minutes until it flakes; lift out, reserving the milk, and break into big flakes.
2. Boil the eggs 6½ minutes for jammy yolks; cool, peel, and quarter.
3. Soften the onion in butter, bloom the curry powder and turmeric 1 minute, then stir in the rice. Add the poaching milk topped up with water to 1¾ cups, cover, and cook on low 12 minutes.
4. Fold in the Peas and rest, covered, 5 minutes, then fork through the flaked Smoked Haddock gently so it stays in proud pieces.
5. Top with the eggs, herbs, a pinch of cayenne, and lemon wedges. Serve warm, not scalding — kedgeree likes a moment to settle.