Smoked haddock kedgeree

Method

1. Melt the butter in a medium saucepan and add the spices and the rice. Cook, stirring, for 2 minutes. Pour in the water and season with a pinch of sea salt. Bring to the boil and simmer for 10 minutes.

2. Meanwhile boil the eggs in a pan of water for 6 minutes – you want them not too runny in the centre, but to have a lovely bright yellow yolk that is almost creamy in texture. When the eggs are ready, run them under a cold tap then peel and put aside till ready to serve.

3. Put the haddock in a saucepan with the milk and cream and heat to a simmer. When simmering, cover and poach for 5 minutes. Remove the fish with a slotted spoon, take off the skin and flake the flesh back into the milk, carefully removing any bones.

4. Stir the rice and add to the haddock. Add the spring onions, chop the eggs and add to the dish, gently stirring through. Sprinkle the coriander over the top and serve.