Kedgeree

1 packet smoked haddock (ideally sustainably-caught)
2 eggs
1 onion
125 ml uncooked basmati rice
1 tbs olive oil
A little turmeric, garam marsala, asafoetida and curry powder (the latter optional)
Quite a lot of parsley or coriander

Cook the haddock according to the instructions on the packet (mine suggested oven-cooking for 15 minutes). Hard boil the eggs, and remove the shells. Cook the onion and spices in the cooking oil (if you want to start the onion in the microwave, this will shorten the cooking process considerably!), then add the rice and 250 ml boiling water. Bring back to the boil, stir, then cover and lower the heat to the merest candle-flame for 15 minutes.

Meanwhile, flake the haddock and remove any skin and obvious bones. Chop the hard-boiled eggs and the parsley. Mix all this together and put it back in the oven to keep warm until the rice is cooked. Mix the rice/onion/spice mixture with the fish mixture.

Can be cooled and reheated if and when necessary.

I have not abandoned this blog! My brother-in-law has been staying, and we ate slow-cooker risotto and veggie barley chilli, and I haven't been keeping my food diary. He has now gone home, sadly, and normal service will be resumed!