Kedgeree

Poach the smoked smoked haddock in milk in a wide pan until it flakes, about 6 minutes. Lift out, flake the fish and keep the milk.

Boil eggs for 8 minutes, cool under cold water, peel and quarter.

Cook basmati rice in plenty of boiling salted water until tender, adding peas for the last 3 minutes, then drain.

Melt butter in a large pan, soften onion and stir in curry powder for a minute.

Fold rice and peas, flaked haddock and a splash of the poaching milk into curried onions, then top with boiled eggs, parsley and lemon.