Kedgeree

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Step 1

Serves 2-3 generously.

Step 2

Heavy-based lidded, flameproof casserole with a capacity of 21/2 pints (1.5 litres)

Step 3

Preheat oven to gas mark 4, 350 F, 180 C

Step 4

Warm the butter in the casserole.

Step 5

Add the curry powder and allow to sizzle gently for 2 minutes.

Step 6

Tip in the rice and stir around until grains are well coated with the butter.

Step 7

Pour in the stock and bring to a simmer.

Step 8

Add the bay leaves and lemon zest, stir in, then season.

Step 9

Lay the haddock in one piece on the top and bring back to simmer.

Step 10

Put the lid on and cook in the oven for 25 minutes.

Step 11

Remove from oven and allow to stand to 7 minutes, without removing the lid.

Step 12

Add the eggs, onions and parsley and using 2 forks gently flake the fish into the rice and mix together, removing the bay leaves and lemon zest as you go, until everything is fluffy.

Step 13

Check seasoning and serve immediately, handing lemon quarters to those who wish to sharpen the dish.