This hearty savoury classic remains a favourite of mine, and I think it should be brought back to the brunch table

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Ingredients
serves 4

1 cup basmati rice
200g smoked haddock
50g butter or mild flavoured olive oil
1 large onion, finely chopped
¼-½ green chilli, deseeded and cut into thin rings
3 crushed cardamom pods
2 tsp curry powder
1 ground coriander
½ tsp lemon zest - ½ lemon, cut into 4 wedges
1 heaped tsp sea salt
1 small bunch of coriander, chopped
2 medium (6-minute) boiled eggs, peeled and cut in half
Baby cress, to serve
Crème fraîche, to serve

METHOD
Toss the rice briefly under running water, then put it in a large pan and cover with cold water. Leave for at least half an hour. Bring a large pot with water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered, on a medium-high heat for exactly 8 minutes. Skim the foam off the top.

Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take it out of the water and, when cool enough to handle, pull off the skin and break the fish into large flakes.

Melt one heaped tbsp of butter/olive oil in a large oven-proof frying pan, over a lowish heat, and add the onion. Fry gently until softened, then stir in the chilli, cardamom pods and curry powder. Cook for a couple of minutes, then remove the caramelised onions with a spoon and add to the rice. Add the remaining butter to the pan. Briefly mix the coriander leaves and onions into the rice and add the fish flakes, taste and season, adding any extra salt if needed. Tip the mixture into a non-stick frying pan. Using the back of your large spoon, press the mixture down so it is firmly packed in, then poke holes into the rice mound, being careful not to go all the way down.


Cover the pan lid with a kitchen towel and close the pan. Allow to cook on medium-high for 10-12 minutes – you should see steam coming out. The towel will catch any moisture from the rice. You should hear a sizzle and crackling sound.

To serve: remove the lid and place a plate on top, carefully inverting the pan so the bottom of the rice is on top. Or you can scoop the rice out and break the kedgeree apart and scatter around the edges.

Top with the boiled egg halves, lemon zest, cress and serve alongside wedges of lemon and crème fraîche.

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