Ingredient:
175 g (6 oz) long grain rice
¼ tsp turmeric
375 g (12 oz) smoked haddock fillet
2 hard-boiled eggs
60 g (2 oz) butter, plus extra for greasing
Juice of ½ lemon
150 ml (1/4 pint) single cream
Salt
Cayenne pepper
2 tbsp finely chopped parsley

Method:
Simmer the rice and turmeric, covered, in boiling salted water for 12-15 minutes until tender. Rinse with boiling water, drain, and keep warm.

Meanwhile, put the haddock, skin-side down, in a frying pan, cover with cold water, and poach for 8-10 minutes.

Cut one egg lengthways into quarters and reserve for garnish. Coarsely chop the second egg.

Drain the haddock, remove the skin and bones, then flake the fish. Put the fish into a large bowl, add the rice, chopped egg, butter, lemon juice, and cream, and season with salt and cayenne pepper. Stir gently to mix.

Butter an ovenproof dish, add the kedgeree, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) stirring occasionally, for 10-15 minutes.

To serve, stir in the parsley and garnish with the reserved egg quarters.