Spicy kedgeree with crunchy soft-boiled eggs

On winter mornings, kedgeree is a brilliant way to start the day. In this recipe, the eggs have a spicy, nutty coating, which adds a delightful texture and looks great.

Serves 4-6 • Ready in 1 hr

250g basmati rice

4 eggs

2 fresh bay leaves

2 lemons, plus extra wedges to serve 500g undyed smoked haddock fillets, skin and bones removed

Olive oil, for frying

Knob of butter

2 onions, peeled and finely sliced Large bunch coriander, leaves picked and stalks finely chopped

1 green chilli, sliced

1tbsp turmeric

2 heaped tbsp Madras curry paste 2tbsp mango chutney

For the eggs:

1tbsp coriander seeds

1tsp cumin seeds

½tsp turmeric

25g hazelnuts

25g cashew nuts

Zest of 1 lime

1tbsp coconut oil

1 Bring 2 large pans of salted water to the boil. Rinse the rice in a sieve until all the starch is washed away. Add the rice to one of the pans and cook for 6 mins less than indicated on the pack instructions.

2 Put the eggs and bay leaves in the other pan. Squeeze in the juice of 1 lemon and add a squeezed lemon half. Add the haddock and simmer for about 5 mins, until the flesh is opaque and flaking apart. 3 Put a drizzle of olive oil and the butter in a large frying pan over a medium heat and fry the onions for a few mins. Add the coriander stalks and chilli and cook for 10 mins, stirring occasionally. Stir in the turmeric and season well with salt and freshly ground black pepper.

4 Drain the rice and set aside. Lift the haddock out of the other pan and onto a plate, then drain the eggs and rinse them under cold water in a bowl. Once cool enough to handle, lightly crack the shells then return them to the cold water.

5 Stir the curry paste and chutney through the onions and fry for 5 more mins. Take off the heat, add the rice and mix through. 6 Chop most of the coriander leaves and add them to the pan with the juice of the remaining lemon. Flake in the fish and gently fold it all together. Set the pan on a low heat and cook the rice for 5 mins.

7 For the eggs, in a small blender, whizz the coriander and cumin seeds, turmeric, nuts and lime zest until well chopped, then tip onto a plate. Peel the eggs and pour the coconut oil onto a small plate. Roll the eggs in the oil, then roll them in the spice and nut mixture until well coated.

8 Slice the eggs in half and dot them around the pan. Scatter over the reserved coriander leaves and serve the kedgeree with lemon wedges.

Per serving: 679-465 cals, 30-20g fat, 11-7.5g sat fat, 60-40g carbs >>