Sunny Quail Egg Kedgeree

One step at a time

Let’s make it

1. 1

   Cook the rice

   Rinse the rice in a sieve and cook according to the packet instructions. Drain if needed, fluff with a fork and use freshly cooked while you prepare the rest of the dish.

2. 2

   Hard-boil the eggs

   Lower the quail eggs into gently boiling water and simmer for about 4–5 minutes, until the whites and yolks are firm. Cool in cold water, peel and halve lengthways.

3. 3

   Poach the haddock

   Place the haddock in a shallow pan and add enough water to just cover. Bring to a gentle simmer and cook for about 8–10 minutes, depending on thickness, until opaque, steaming through and flaking easily.

4. 4

   Flake the fish

   Lift the fish onto a plate. When cool enough to handle, remove the skin and check carefully for bones. Break the fish into generous flakes.

5. 5

   Make the spiced base

   Melt the butter in a large frying pan over a medium-low heat. Cook the chopped onion for 5–7 minutes until soft, then stir in the curry powder for 1 minute. Add the frozen peas and a splash of water; cook for 3–4 minutes until hot and tender.

6. 6

   Bring it together

   Fold the freshly cooked rice and flaked fish into the pan. Stir gently over the heat until everything is steaming hot throughout, taking care not to break up the fish too much.

7. 7

   Finish and serve

   Squeeze over lemon juice, scatter with chopped parsley and top with the quail egg halves. Divide between warm bowls and serve immediately.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.