This is a no-fail recipe for a creamy, risotto-type kedgeree. It’s also dairy-free.

Cut up 300g smoked haddock into bite-sized chunks, place in a pan with 500ml water, bring to a boil, and then reduce to a simmer. Skim off any of the white foam that rises to the surface. Turn off the heat after 5 minutes. And let the fish rest in the water.

Cook 230g basmati rice, and set aside when done.

Finely chop 1 onion and 1 large garlic clove*, and grate 30g ginger*.  Fry in a 1 ½ tbs rapeseed oil till soft and translucent.

Add ½ tbs curry powder, ½ tsp turmeric powder, and a crushed cardamom pod (discarding the husk), Stir fry for 2 minutes. Add 2 tbs Madras curry paste, stir fry for 2 minutes.

Drain the smoked haddock adding the cooking stock to the pan. Bring to a boil, reduce the heat to a soft boll till ¾ of the liquid has reduced.

Thinly slice half a fresh green chilli (medium spice level) and add to the pan. Add 150ml plant-based double cream. I really like the Elmlea version. You can also use regular double cream, but it will make for a richer taste. Let the sauce thicken over a medium heat. Season with salt and pepper.

Meanwhile, chop a handful of parsley (or substitute with chives or coriander).

Place the cooked rice in a large pan, add a few ladles of the sauce, and bring up to a medium-high heat. Add the smoke haddock and stir. Add more of the sauce until you get a loose, rice porridge-type consistency. The rice shouldn’t be clumped together. Sprinkle with the parsley.

Serve with a wedge of lemon to squeeze over.

Optional 1: stir in some frozen peas into the cooking water towards the end of the reduction process.

Optional 2: Top with either a poached egg, or hard-boiled egg quarters.

Serves 3

* If you can find pellets of ginger & garlic purée at the in the frozen aisle of the supermarket –  you’ll find them in Asian shops or Iceland, substitute with a couple of those instead.