500g smoked haddock fillet
A splash of sunflower oil
1 large onion, finely chopped
200g Fairtrade basmati rice
1tsp curry powder or paste
2tbsp double cream
A small handful of finely chopped parsley
4 eggs, hard-boiled, shelled and kept in a basin of very hot water
Mango chutney, to serve
Cook the smoked haddock in barely simmering water for about 5 minutes. Lift the fish from the liquid (reserve this), remove the bones and skin and then flake the fish.
Heat the oil in a large sauté pan, add the onion and fry gently until it is transparent and just becoming golden.
Stir in the rice and about 500ml of the water in which the fish was cooked, and the curry powder or paste. Bring the whole lot to the boil. Then cover the pan and simmer for 10-12 minutes or as directed on the packet, until the rice is just tender.
Stir the double cream and the butter into the cooked rice, and then fold in the flaked fish and chopped parsley. Check the seasoning. Quarter the eggs.
Serve the kedgeree on very hot plates, topped with egg quarters. Mango chutney is the perfect accompaniment.
Extracted from 'A Fair Feast' (Simon & Schuster, £9.99), the proceeds of which go to Oxfam and the Fairtrade FoundationReuse content