Serves 4-6

850g traditional smoked haddock fillets

130g butter

1 onion, finely chopped

¾ level tsp hot curry powder

Half level tsp turmeric

Long-grain white rice measured up to the 270ml level in a measuring jug

5 medium, organic hard-boiled eggs

4 heaped tblsp fresh chopped parsley

1 tblsp fresh lemon juice

Salt and freshly ground black pepper

650ml cold water


In a saucepan, cover the haddock fillets with the cold water. Once brought to the boil, lower the temperature and simmer gently. After 8 minutes, drain the water into a measuring jug and set aside. Place the haddock in a dish, covered with foil to keep it warm.

Melt half of the butter in a saucepan and add the onion. After 5 minutes, stir in the curry powder and the turmeric. Cook the onion, butter and curry powder for half a minute, then stir in the rice and while stirring, add 550ml of the haddock water. When it begins to simmer, place a lid on the saucepan and cook on a low heat for 15-20 minutes, until the rice softens.

While the rice is cooking, firstly, chop the boiled eggs. After 10 minutes, remove the skins from the fish and flake the fish in its bowl. When the rice is tender, remove it from the heat and drain. Add the fish, eggs, parsley, lemon juice and the rest of the butter. Ensure the mixture is evenly distributed then put a lid on the pan and return to a gentle heat for 5-10 minutes. Season and serve immediately with your choice of accompaniment. A salad or baby spinach works well.