Kedgeree

Method

1. Place the haddock in a large frying pan, skin-side up. Pour over 500ml water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
2. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
3. While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.
4. Cook the peas, if using, in a small pan of boiling water and drain.
5. Melt the butter with the oil in a large pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally.
6. Add the curry powder and cook for another 3 minutes, stirring constantly.
7. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
8. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1-2 minutes.
9. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
10. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.