Kedgeree

Put the eggs into a small pan filled with boiling water and cook for 7 mins. Drain and run under cold water, then peel and set aside.

Get the smoked haddock in a deep frying pan and pour over 750ml of cold water. Bring to the boil, then reduce the heat and simmer gently for 5 mins. Use a slotted spoon to scoop the fish out onto a plate, then break into bite-sized pieces.

Wash the rice until the water runs clear then tip into a saucepan and measure in 500ml of the fish poaching liquid. Bring to the boil, reduce the heat to a very gentle simmer, put on a lid and cook for 10 mins until all of the liquid has been absorbed. Remove from the heat and keep the lid on while you prepare the rest.

Finely chop the onion, garlic and ginger. Put the butter into a deep frying pan over a medium-high heat and scrape in the onion, garlic and ginger and a pinch of salt. Cook gently for 8-10 mins, stirring regularly, until softened, then add the curry powder. Cook for a minute then tip in the peas, flaked fish and cooked rice. Roughly chop the coriander and thinly slice the green chilli.

Add ¾ of the coriander, the juice of the lemon and plenty of salt and pepper, then stir to combine.

Divide between 4 plates and top with the remaining coriander leaves, crispy onions and mango chutney and lime pickle on the side. Cut the eggs in half and top each plate with a half.