Kedgeree

Rinse the Uncooked Basmati Rice under cold water until the water runs clear and set aside to drain.

Place the Smoked Haddock Fillets in a wide saucepan and cover with a mix of Whole Milk and Water (enough to submerge the fish). Add a Bay Leaf and a pinch of Sea Salt, bring to a gentle simmer and poach very gently for 6–8 minutes, until the fish is just cooked through. Remove the fish with a slotted spoon and keep the poaching liquid.

While the fish poaches, bring a separate saucepan of water to a boil and carefully lower in the Eggs. Boil for 8–10 minutes for firm yolks, then transfer to cold water, peel, and quarter when cool.

Measure enough of the reserved poaching liquid to cook the rice (use roughly 1¾–2 cups liquid per cup rice, topping up with water if needed). Bring the liquid to a simmer, add the drained Uncooked Basmati Rice, a little Sea Salt, cover and cook gently until tender (about 10–12 minutes). Fluff with a fork and keep warm.

While the rice cooks, thinly slice the Onion. Melt the Unsalted Butter in a large frying pan over medium heat, add the onion and cook slowly until soft and just beginning to color (6–8 minutes). Stir in the Mild Curry Powder and cook for 1 minute to release the aromas.

Flake the cooled Smoked Haddock Fillets into large pieces, removing any skin and bones. Add the flaked fish to the spiced onion, along with the fluffed Uncooked Basmati Rice and gently fold to combine, taking care not to break the rice too much.

Tear or chop the peeled and quartered Eggs and fold most of them into the rice and fish mixture, reserving a few pieces for garnish. Stir in a squeeze of Lemon Juice, grated zest or extra slices of Lemon if you like more brightness, and season to taste with Sea Salt and freshly ground Black Pepper.

Finish by scattering chopped Fresh Parsley over the kedgeree, dotting with any remaining Unsalted Butter if desired, and serve immediately with lemon wedges on the side.