Classic kedgeree

Method

1. Put some water in a large deep frying pan and a small saucepan and put both on the hob to heat up. Meanwhile, melt 25g butter in a 20cm lidded heavy-based sauté pan over a medium heat. Add the onion to the pan containing the butter and cook gently for 6-7 minutes, stirring now and then, until softened and lightly golden. Add the crushed cardamom seeds, turmeric, curry powder and cinnamon. Cook for 1 minute.
2. Stir the rice into the spiced onions. Add the stock, bay leaves and salt. Bring to the boil, stir once to stop the rice sticking, then cover with a tight-fitting lid. Reduce the heat to low-medium and cook for 10 minutes. Turn off the heat and leave for 5 minutes (don’t be tempted to lift the lid).
3. While the rice is cooking, lower the eggs into the small pan of water and boil for 8 minutes. Put the smoked haddock fillets into the other pan, skin-side up, bring back to a simmer and cook for 4 minutes or until the fish is opaque and just cooked.
4. Lift the smoked haddock onto a plate and, when cool enough to handle, peel away and discard the skin and break the fish into chunky flakes, removing and discarding any bones. Drain the eggs, cover with cold water and, when cool enough to handle, peel and cut into quarters. Uncover the rice and discard the bay and cinnamon. Gently fork in the smoked haddock and eggs, re-cover and put over a low heat for 2-3 minutes to heat through.
5. Melt the remaining butter. Uncover the kedgeree once more and fork through the lemon juice, most of the chopped parsley, the melted butter and some salt and pepper to taste. Spoon onto a warmed serving plate, sprinkle with the remaining parsley and serve straightaway, garnished with the lemon wedges for squeezing over.