JOHN TORODE’S SPICY BRUNCH

Classic kedgeree

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This is all about the wonderful flavours of turmeric and coriander, and the smoky haddock with soft-boiled eggs. Season it well and don’t be scared of the spice.

QServes 6

QPrep 15 mins

QCook 40 mins

3 tbsp vegetable oil

1 large onion, finely chopped

1 tsp ground coriander

1 tsp ground turmeric

2 tsp curry powder

200g long-grain rice, rinsed under

cold running water

6 eggs

400ml milk

300g undyed smoked haddock 2 bay leaves small handful each of coriander

and parsley, chopped

1 Heat the oil in a pan and cook the onion until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir to coat. Stir in 400ml water, turn up the heat, cover and bring to the boil. Once boiling, reduce to a simmer and cook for 10 mins. Remove from the heat and leave to steam, covered, for 20 mins. Don’t lift the lid while it steams.

2 Put the eggs in a pan and cover with cold water, and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 3 mins for soft-boiled, or 5-6 mins for hard-boiled. Cool under cold running water, then peel and quarter.

3 Meanwhile, pour the milk over the fish in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked and the flesh flakes easily. Remove the fish from the milk, discard the skin and flake the flesh.

4 Gently stir the fish, herbs and seasoning into the rice, top with the eggs and serve. PER SERVING 324 kcals, fat 13g, saturates 3g,

carbs 33g, sugars 2g, fibre 1g, protein 20g, salt 1.2g