Ingredients
300g undyed smoked haddock
4 scallops sliced in half
170g basmati rice
300ml whole milk
300ml water
2 bay leaves
5 whole peppercorns
1 onion very finely diced
4 free-range eggs
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp turmeric
1 green chilli deseeded and finely chopped
4 spring onions finely sliced
2 tbs fresh coriander chopped
15g unsalted butter
1 lemon
salt and pepper

Method
1. In a pan add the milk, water, peppercorns and bay leaves and gently poach the haddock for 5 mins. Remove from pan and set aside to cool. Strain and reserve the cooking liquid.

2. In another pan fry the diced onion in butter for 10 mins until softened, add the spices, chilli and cook for a further minute. add the rinsed rice and stir through. Add the reserved milk and bring to a simmer, turn the heat right down and cover with a lid. Cook for 10 mins. Flake through the haddock and check for bones, add the fish to the rice and warm through. Add the finely sliced spring onion and coriander. Season with salt and pepper.

3. Boil the eggs for 5 mins, this will give you a medium runny yolk, leave to cool before peeling and cutting into quarters.

4. Put some oil in a hot pan, season and fry the scallops for 1 min per side. Serve kedgeree along with a lemon wedge.