Smoked Haddock Kedgeree

1. Melt the butter in a large saucepan, about 20cm across, add the finely chopped onion, and cook gently over medium heat for 5 minutes, until soft but not coloured.
2. Stir in the split cardamom pods, turmeric, cinnamon stick and bay leaves, and cook for 1 minute.
3. Tip in the basmati and stir until every grain is coated in the spiced butter.
4. Pour in the stock, add ½ teaspoon salt, and bring to the boil, stirring once to free any rice from the base. Cover with a tight lid, drop the heat to low, and cook very gently for 12 minutes.
5. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until just cooked, then lift it onto a plate to cool a little.
6. Hard-boil the eggs for 8 minutes.
7. Flake the fish, picking out any skin and bones. Drain and cool the eggs, then peel and chop them.
8. Uncover the rice and lift out the bay leaves, cinnamon stick and cardamom pods if you like. Gently fork through the fish and chopped egg, cover again, and return to the heat for 2 to 3 minutes, until the fish is heated through.
9. Stir through almost all the parsley and season with a little salt and black pepper. Serve scattered with the rest of the parsley and lemon wedges on the side.

Tips from the ZestyPlate Kitchen

• Cook the spices in the butter first so they release their full aroma.
• Poach the haddock gently to keep it moist and flaking into big pieces.
• Fold the fish and egg through carefully so they don't break up too much.
• Finish with a good handful of parsley and a squeeze of lemon to keep it fresh.