Kedgeree is thought to have been brought back to UK from India during Colonial times and became a firm favourite on the grand Victorian breakfast tables, sitting alongside devilled kidneys, herrings, dried fruits and baked ham. The Victorians REALLY knew how to do breakfast!

Smoked Haddock Kedgeree

Makes 2 large portions!

Ingredients:

300g undyed smoked haddock fillet
300ml milk
a handful chopped parsley
a handful chopped coriander
50g butter
50g frozen peas
1 large onion, finely chopped
2 tsp curry powder
300g easy-cook long grain rice, rinsed under running water
1 dessertspoon toasted coconut
fresh coriander to garnish

Method:

1. Boil the eggs. If you like them soft place in cold water, bring to the boil and simmer for 2 minutes before running under cold water. If you like them hard boiled give them another 3 minutes.

2. Remove the skin and bone from the smoked haddock. Poach the haddock in the milk for approximately 5 minutes.

3. Meanwhile finely dice the onion. Place the butter in a pan, melt and then add the onion. Cook gently until the onion is soft.

4. Add the curry spice, fry for 2 minutes. Add the rice. Stir the rice until it is coated in the butter.

5. Pour off the milk from the haddock into a measuring jug. Add boiling water until you have 600ml of milk/water in total. Add this liquid to the hot rice.

6. Bring to the boil. Reduce to a simmer, then cover and cook on the stove top or better still in the oven Gas 4 180c for 12 minutes Take off the heat and leave to stand, covered, for 10-15 minutes more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

7. Add the frozen peas and the flaked cooked haddock. Add the chopped coriander and parsley. Stir gently with a fork.

8. Peel the eggs. Cut in half and sit atop the kedgeree. Top with toasted coconut and more fresh coriander.