Joe’s kedgeree

Method

1. Preheat your oven to 200°C. Check the smoked haddock for any pin-bones and cut it into 2 cm squares; set aside.
2. Wash the rice in cold water 4 or 5 times, changing the water each time. Drain and allow to stand in the colander for 15 minutes.
3. Add the eggs to a pan of simmering salted water, return to a simmer and cook for 8–10 minutes. Drain and briefly run under cold water to cool, then peel and slice.
4. Place a large ovenproof sauté pan over a medium heat and add the oil and butter. When hot, add the shallots, leek, celery and garlic and cook for 2 minutes without colouring.
5. Add the rice to the pan, stir and cook for 1 minute. Now add the saffron and curry powder and stir well over the heat.
6. Pour in the fish stock and bring to a simmer. Put the lid on and place the pan in the oven for 15 minutes or until the rice is cooked.
7. Remove from the oven, stir through the pieces of smoked haddock and immediately put the lid back on. Leave to stand for 3–5 minutes; the fish will cook in the residual heat.
8. Remove the lid and carefully fold through the sliced boiled eggs and coriander. Season with salt and pepper to taste. Serve the kedgeree in warmed bowls, with lemon wedges on the side.