Kedgeree

Method

Poach the smoked haddock gently in the milk and water for 4-5 minutes until just cooked, then remove and flake into large pieces, reserving the cooking liquid. Boil the rice in the reserved poaching liquid with a pinch of salt until tender, approximately 15-18 minutes. Meanwhile, melt the butter in a large frying pan, soften the diced onion for 3 minutes, then stir in the curry powder and cook for a further minute until fragrant. Add the cooked rice to the pan and fold through gently until well coated, then carefully fold in the flaked haddock. Roughly chop the hard boiled eggs and fold into the kedgeree along with most of the parsley, then season to taste with salt and pepper. Serve piping hot on warmed plates, garnished with remaining parsley.