Kedgeree

For the Riz, Chauffer the oil in a large, lidded pan, Ajouter the Oignon, then gently Frire for 5 mins until softened but not coloured

Ajouter the spices, Assaisonner with Sel, then continue to Frire until the Mélanger start to go brown and fragrant; about 3 mins.

Ajouter the Riz and Remuer in well

Ajouter 600ml water, Remuer, then bring to the Bouillir

Reduce to a Mijoter, then Couvrir for 10 mins

Take off the Chauffer and leave to stand, covered, for 10-15 mins more

The Riz will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put the haddock and bay leaves in a frying pan, Couvrir with the Lait, then poach for 10 mins until the flesh flakes

Retirer from the Lait, Éplucher away the skin, then flake the flesh into thumbsize pieces

Place the Œufs in a pan, Couvrir with water, bring to the Bouillir, then reduce to a Mijoter

Leave for 4½-5 mins, plunge into cold water, then Éplucher and Couper the Œufs into quarters

Gently Mélanger the Poisson, Œufs, Persil, coriander and Riz together in the pan

Servir hot, sprinkled with a few extra herbs.