Kedgeree

Put the cardamom seeds into a mortar and use the pestle to crush the cardamoms just so you can take off and discard the skins. Put the cumin and coriander seeds into a thick bottomed pan over a hot heat and quickly brown them. Add them to the cardamoms and grind well.

Stir the ground spices and tumeric into a pint of water in a large frying pan and simmer for fifteen minutes or so. Cut the smoked haddock in half and simmer in the spiced water for a couple of minutes. Take the fish out, remove the and discard the skin and cut into chunks.

Finely chop the onions and add to a large saucepan along with a tablespoonful of butter and soften for five minutes or so. Stir in the rice, add half the spiced water and cook for about 15 minutes until cooked adding more of the spiced water as required. Stir the lentils in to the rice after about ten minutes of cooking. Season the rice and lentils with a little salt.

Meanwhile boil the eggs for 4½ minutes, place them in a bowl of cold water and remove the shells. Top and tail the spring onions and cut into small pieces.

Fold the fish pieces into the rice and lentils along with the spring onions and spoon on to serving plates. Cut the eggs into halves or quarters and put on top of the serving and serve  Zoom  .