Traditional British Kedgeree

Poach smoked haddock in milk with a bay leaf until the fish flakes easily.

Drain the fish, remove skin/bones, and flake into large pieces; reserve a little milk.

Cook long-grain basmatti rice separately.

Sauté finely chopped onion in butter with mild curry powder and turmeric.

Gently stir the cooked rice and fish into the spiced onions.

Add a splash of cream or the reserved milk to keep it moist.

Fold in plenty of fresh parsley and a squeeze of lemon juice.

Top with quarters of hard-boiled eggs before serving.