Kedgeree

Fish for breakfast isn't everyone's cup of tea and unless you have unlimited amounts of time this is probably best served as a Sunday Brunch treat. It's also great as supper dish with a green vegetable - peas would be my choice!

I much prefer undyed haddock to the very bright yellow fish you get, so look out for it if you can. Loch Fyne in Scotland will deliver.

The following feeds 3 very hungry people for supper or 4 for breakfast.

1 large smoked haddock fillet, skinned and any visible bones removed

9 fluid ounces of basmati rice measured in a measuring jug

16 fl oz of vegetable or chicken stock

1 medium finely chopped onion

1 tablespoon of medium curry powder

2 bay leaves

2 slivers of lemon pared with a vegetable peeler

50g butter

3-4 poached eggs if liked

Preheat the oven to 190 celsius ( 20 degrees less for a fan oven )

Use a shallow casserole with tight fitting lid

melt the butter over a medium heat and saute the onions until translucent

Add the curry powder and sizzle for a few minutes

Add the rice and stir round till thoroughly coated in butter and curry powder

add the bay and lemon and stock.

Turn up the heat and when boiling stir once, lay the haddock fillets on top, put on the lid and transfer to the oven.

Cook for exactly 25 minutes

After 25 minutes take out of the oven and leave with the lid on ( no peaking at all ) for 7 minutes

Then flake the haddock into the rice.

Dish up topped with eggs if desired.