Parsnip, haddock and cardamom kedgeree

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. For the curry powder, toast the cumin seeds and coriander seeds in a dry non-stick frying pan until they start to pop. Add the chilli, turmeric, cardamom and cinnamon. Carefully heat for a few seconds, stirring (don’t let the spices burn or they will become bitter and unusable).
2. Put the toasted spices, along with the clove and peppercorns, in a pestle and mortar (or in a spice grinder) and grind to a fine powder. Set aside when cool and store in an airtight container (see Make Ahead).
3. Put the grated parsnips in a roasting tray with a drizzle of olive oil, the ground cumin and a sprinkle of salt. Roast for 15-20 minutes until tender and slightly golden.
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5. Meanwhile, prepare the haddock. Put it in a pan, cover with the milk and add the cardamom pods. Bring to the boil, then remove from the heat and leave to cool for 5 minutes. Remove the haddock from the milk with a fish slice and remove the skin. Flake the fish, removing any bones (discard the skin and bones) and set aside. Strain the milk and reserve.
6. Heat the butter and 2 tbsp olive oil in a large casserole over a medium heat. When hot, add the onion and fry for 6-8 minutes until soft and translucent. Add the rice and 1 tbsp of the homemade curry powder, then cook for a few minutes, stirring occasionally, to release the flavours.
7. Add half the fish-poaching milk and all the stock, then simmer for about 12 minutes until the rice is just cooked but still has some bite. It should be light and fluffy. Remove the pan from the heat.
8. Gently mix in the roast parsnips, flaked haddock, parsley, coriander and a generous knob of butter. The consistency should be thicker than a risotto but not dry – add a splash more of the reserved milk if it needs it. Serve with a sprinkle of cayenne pepper and lemon or lime wedges to squeeze over.