Kedgeree

In a large shallow pan, heat the milk to a simmer and then poach the haddock for about 5-6 minutes until tender and falling apart in flakes. Drain and set the fish aside.

In a small pan, boil the eggs for 10 minutes, then place in a bowl of water to cool. When cold, peel and cut into quarters.

Heat the oil in a medium sauce pan and gently fry the onions for 15 minutes, until softened but not coloured. Add the rice and cook for a minute more, stirring until all the grains are coated and shiny with oil, then pour in the water. Cover and cook on a low heat for about 20 minutes, or until all liquid has been absorbed.

Once the rice is cooked, stir in the cream and cook for a further minute. Mix in the butter, cayenne pepper and a little seasoning, before gently folding in the haddock and eggs. Transfer to a warm serving bowl or plate and scatter with parsley. Serve immediately along with a wedge of lemon.