Eating In

300g basmati rice
450g naturally smoked haddock
1 bay leaf
4 black peppercorns
350ml milk
1 onion
40g butter
1 level tbsp curry powder
1 level tbsp flour
100ml single cream
Black pepper
3 hard boiled eggs
Flat leaf parsley
Wash the rice and boil for 10 minutes in 450ml water with a close fitting lid. Take off the heat and leave for a further 10 minutes with the lid on. Put a large bowl to warm in the oven. Simmer the haddock for about 5 minutes in the milk in a frying pan with the bay leaf and peppercorns. Remove the fish, skin it and break into large flakes. Finely chop the onion and fry in a pan in butter until it is golden. Stir in the curry powder and flour. Cook for a few minutes and then strain in the milk, stirring until the sauce comes to a simmer. Add the cream and bring back to simmer. Season with black pepper. Take off the heat and stir in the fish. Tip the rice into the warmed bowl and fold in the sauce. Quarter the eggs lengthways, arrange on top of the kedgeree and sprinkle with chopped parsley.