Kedgeree

Kedgeree began life in India as a dish of spiced rice and lentils. The dish is thought to have been brought back to britain by scottish regiments hankering for indian flavours, and, with fish, generally smoked haddock being used instead of lentils, the dish became a popular breakfast dish in a victorian england where anglo-indian cuisine was incredibly fashionable.

This kedgeree, inspired by a recipe I found in Feast is cooked like a risotto, this is partially because I particularly enjoy the sticky starchiness of a risotto, but also because it is the only way I know to properly cook rice. Though this is traditionally served for breakfast, the idea of cooking either fish or risotto before midday makes me feel queasy, and I prefer this as a simple supper instead.

Start by poaching your fish, place the smoked haddock fillets in a deep frying pan, and sprinkle with mixed herbs and pepper, cover with the water and bring to the boil, covering the pan with either a lid or some foil. Simmer for 3-5 minutes and remove from the heat. Remove the fish from the water with tongs and transfer the liquid into a measuring jug, top up with boiling water to a litre, add the stock cubes and stir to combine.

Wash and finely chop a leek and place half the butter and the oil into a large frying pan, heat to a medium heat and add the leek, cooking until it softens. Add the rice and turn it in the oil until the grains are soused and slick with the oil. Add the spices and the lemon zest and mix, start pouring in the stock and stirring, until the stock is absorbed before adding more, continue until all the stock is absorbed and the rice is tender.

Remove the skin from the haddock and flake the flesh with your fingers, add it to the rice and add the remaining butter and the juice of half a small lemon and stir to combine, serve, if wished, with a hard boiled egg.

ingredients

250g smoked haddock
500ml water
1 tsp ground pepper
1 tsb mixed herbs

1 leek
300g rice
2 stock cubes (or enough granules to make a litre of stock)
30g butter
1 tsp vegetable oil
1/2 tsp ground coriander
1/2 tsp ground cumin 
1 tsp ground turmeric
1 lemon

hard boiled egg, optional