- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 cardamom pods, split open
- ¼ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 small cinnamon stick
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 fresh bay leaves or 1 dried
- 450g basmati rice
- 1 litre/1¾ pints chicken stock or fish stock, ideally fresh
- 750g un-dyed smoked haddock fillet
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, cut into wedges, to garnish
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.