Kedgeree

Ingredients

• ½ onion, finely chopped
• 55g/2oz butter
• 300g/10½oz basmati rice
• 1 tsp madras curry powder
• Freshly grated nutmeg
• 200ml/7fl oz milk
• 110ml/4fl oz double cream
• 300g/10½oz naturally smoked haddock, (not dyed) picked over, bones removed and flesh cut into chunks
• Sea salt and cracked black pepper
• Small bunch parsley, chopped
• 3 hard-boiled eggs, shelled and halved
• Good pinch cayenne and freshly ground nutmeg (optional)
• Knob of butter
• Wedges of lemon

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