Ingredients (serves 4)

200g brown rice
300g smoked haddock fillet
A small knob of butter
1 onion, finely chopped
2 tsp mild curry powder
150g (frozen peas)
4 eggs, hard boiled and quartered.
Chopped coriander (optional)
Black pepper


After rinsing the rice well, leave it to soak in cold water for 10 minutes.

Cook the smoked haddock in a saucepan wide enough to hold the whole fillet and cover with water. Bring the water to the boil, then turn off the heat, cover the pan and leave to stand for 10 minutes.

Once the fish has cooled slightly, strain off the cooking liquid into a jug and, if necessary, add more water until you have 400ml of liquid in the jug. Break the fish into flakes, discarding any skin and bones, and set aside.

Heat the butter in a large saucepan or casserole dish. Add the onions and cook it very slowly until it’s soft and translucent, then add the curry powder. Drain the rice and add it to the pan, then pour the reserved cooking liquid from the fish. Season with pepper, but not with salt, the stock from the haddock will be salty enough.

Bring to the boil, then turn the heat right down and cover the pan. Leave the rice to cook for 25 minutes, then remove from the heat. Add the peas, then cover the pan again and leave to steam for at least another five minutes off the heat, so all the liquid is absorbed into the rice.

Fluff up the rice with a fork and gently stir in the smoked haddock. Leave the kedgeree to stand for another couple of minutes to let the fish warm through. Plate the rice and garnish with the quartered eggs and a sprinkling of coriander leaves if you like.