Smoked haddock kedgeree

Defrost the haddock

Defrost the rice

Chop the parsley

Slice the chilli

1. In a pan of boiling water cook the egg for 6 mins - refresh, cool, peel and cut the egg in half.

2. Place the haddock in a pan with the milk - bring to a gentle boil and then remove from the heat and cover.

3. Place the rice in a microwave and cook at full power for a minute - transfer this to a pan with the peas and parsley, spoon in a little of the haddock cooking liquid to soften the rice.

4. Heat the curry sauce in a small pan.

5. Spoon the rice into a suitable dish and gently flake the haddock over the rice removing any skin.

6. Place the egg on top, garnish with the curry sauce, crispy onions and chilli - serve!