Kedgeree

2. Add the spices and fry for 5 minutes.

3. Stir in the rice. Add the milk from the poached fish, cover the pan, lower the heat and cook, stirring, until the liquid is absorbed.

4. Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve.

5. Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice.

6. Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve.