This Anglo/Indian dish uses the gentle spices – ginger and turmeric and flavourful spring onion.. This is a lovely brunch or light super dish.

Method (serves 4)

• Heat 2 tablespoons of oil in a large frying pan and add the spring onion tops. Add the ginger and turmeric followed by the rice.
• Stir well and add twice the volume of water to rice and a good pinch of salt.
• Bring to the boil, reduce to a simmer and cover with a lid. Cook for 20 minutes without disturbing the rice.
• Then for the last 5 minutes of cooking time place the smoked haddock on top of the rice and replace the lid. Cook gently for 5 minutes. 
• Meanwhile place eggs in cold water and bring to the boil. Reduce heat slightly and boil the eggs for 6 minutes. Allow the eggs to cool, peel and cut into quarters.
• Scatter the chopped coriander over the kedgeree before serving.