Method

1. Gently heat the chicken to simmering point in a wide pan. Carefully poach the kipper for 4 minutes and leave to cool in the stock. Remove the skin and bones and keep the stock to one side,

2. Heat the butter in a pan and fry the shallot until softened, but not browned. Add the garlic, chilli, ginger and a good pinch of curry powder.

3. Meanwhile, flake the kipper and combine the kipper and peas in a bowl.

4. Check the volume of the rice by tipping it into a cup. Add the rice to the pan and stir. Measure double the volume of the reserved stock as rice, and add to the pan. Cover the pan with a lid and cook until the rice is tender and cooked through - about 10-15 minutes.

5. Meanwhile, heat a pan of salted water until boiling and add a splash of white wine vinegar. Reduce the heat to a simmer and crack the egg into the pan (or crack the egg into a cup and lower the cup into the water for a neatly poached egg). Cook until softly poached (about 3-4 minutes); then remove carefully with a slotted spoon and drain on kitchen paper.

6. Once the rice is cooked through, remove from the heat and stir in the kipper and peas. Add a squeeze of lemon and the parsley. Mix well and transfer to a serving bowl. Arrange the poached egg on top and serve.