Kedgeree

1. Poach the cod fillet gently in milk for 8 minutes, then flake it into large pieces with a fork.

2. Hard-boil the eggs for 8 minutes, peel and quarter them.

3. Sweat the finely chopped onion in the butter, add the curry powder and fry for half a minute.

4. Stir in the rice, cover with water, put a lid on and steam for 15 minutes.

5. Fold the fish through gently – try not to break up the flakes.

6. Arrange the egg quarters on top, scatter with parsley and finish with lemon juice.

Tip: A legacy of British-Indian colonial cooking, traditionally made with smoked haddock. It works just as well for supper.