This is my version of kedgeree which uses a mix of cayenne pepper, curry powder and fresh chilli to give it heat and spice. I use brown rice for a healthier option (I love brown rice anyway) and often include different vegetables. I like using peppers and often use more than just one (a combination of yellow, orange and green peppers adds to the vibrancy of the dish). Sometimes I add a chopped up celery stick – not very authentic but a good way of using up leftover food.

You can use parsley instead of coriander but whichever you choose you don’t want to be mean with the fresh herbs – it’s a brilliant way to pack in the vitamins at this time of year.

This is actually quite a simple dish to make when you think you are making it in three sections using three pans – fish, vegetables and rice (and eggs).

Serves two.

Ingredients

• 200g undyed smoked haddock
• 150g brown rice
• Small knob fresh ginger
• I small red chilli, chopped
• 2 spring onions, chopped
• 1 small onion, roughly chopped
• 1 red pepper, roughly chopped
• I large tomato, chopped
• 2 bay leaves
• 2 teaspoons cayenne pepper
• 2 teaspoons curry powder
• 1 tablespoon plain yoghourt
• 2 eggs
• Large bunch of coriander, chopped
• Juice of half a lemon
• Knob of butter

Method

1. Put the fish skin side up in a shallow pan with the bay leaves. Cover with water and bring to the boil. Simmer for about five or 10 minutes until just cooked. Remove from the heat and leave to cool.
2. Add the rice to a saucepan, cover with plenty of water and bring to the boil. While the rice is cooking you can get on with the vegetables (see step 3). Cook the rice for for 10 minutes and add the eggs to the pan. Take the eggs out after 10 minutes and cool under cold water. Taste the rice – it should have some bite to it. Rinse the rice in cold water and put in the fridge.
3. While the rice is cooking, heat the butter in a pan and gently cook the onions, ginger and chillies. Add the cayenne pepper and curry powder and cook for about five minutes before adding the pepper, tomatoes and about half of the coriander. Cook for another two or three minutes.
4. Skin the fish and flake into the vegetable mixture along with the rice and lemon juice. Stir through the yoghourt. Make sure everything is warmed through.
5. Serve with the shelled, hard boiled eggs, coriander and some lemon wedges.