Method

Fry the onions in 1/3 of a pack of butter until softened, then add in all the spices and stir to coat the onions.

Meanwhile, separate your chopped pepper, chilli, spring onion, parsley and coriander into 2 piles - half of each of these in each pile. Add 1 pile into the onion mixture now and set the other pile aside. Season the onion mixture well and cook on a medium heat for 15 minutes.

Whilst that’s cooking away, cook your rice according to packet instructions, drain and set aside. Hard boil your eggs (about 8 mins), then run under cold water and peel. Chop them into large chunks and set aside. Poach your haddock in a large pan of boiling water until warmed through (about 6-10 minutes), then using a fork, brake it up into flakes and set aside.

Now add 1/3 of each of the rice, fish and eggs at a time to the onion mixture, stirring with a fork until they are coated in the onion mixture. Keep going until it’s all added and well coated, then add the remaining pile of pepper and herbs. Stir again.

Finally, pour in the cream, and if it looks a bit dry add more butter. Combine everything together and season well. Serve in a large dish with lemon wedges, crusty bread and a green or tomato salad on the side.

Top tip: this often tastes even better warmed up the next day, so make yourself some extra at dinner time and have it for breakfast the morning after!