INGREDIENTS (SERVES 6)
A smoked haddock fillet, skinless, pin bones removed Hen’s eggs, 6 Butter for cooking Medium curry powder, 2tsp Large leeks, 2, sliced Celery sticks, 2, sliced Long grain rice, 350g A lemon, ½ Black pepper, to taste
This dish is simple enough to prep with a hangover, and eggs’ toxin-cleansing cysteine will leave you feeling infinitely more human. Slice the haddock into 2cm chunks while you hard-boil the eggs.
Melt a large knob of butter in a pan, add the curry powder, then sweat the fibre-rich leeks and celery sticks. Stir in the rice, then cover with water and simmer for 20 minutes. Peel and quarter the eggs.
When the rice is cooked, remove the pan from the heat, stirring in the haddock and eggs to warm through. Serve with a squeeze of lemon and black pepper.