Kedgeree Risotto

Like the breakfast thing, but more dinner vibes. Fish for breakfast is not my bag. Yolks should be runny but I took my eye off the ball/eggs.

Ingredients

• 285g smoked haddock

• Pepper

• 1 bay leaf

• ¼ tsp ground mace

• 1 sprig fresh parsley

• 1 vegetable stock cube

• 500ml water

• 3 tbsp butter, divided

• ½ tsp vegetable oil

• 1 leek, cut into rounds

• 300g arborio rice

• ¼ tsp ground cumin

• ¼ tsp ground coriander

• ¼ tsp turmeric

• Zest of 1 lemon plus 1 tsp juice

• 80ml white wine

• 2 eggs per person

Method

1. Hard boil the eggs and add to icy water to cool.

2. Cut the haddock into two or more pieces and place in a pan with a lid.

3. Add some pepper, the bay leaf, mace and parsley and pour over the water.

4. Cover the pan with a lid and bring to the boil.

5. Turn down and simmer for 3-5 minutes so that the fish is cooked through but not falling apart.

6. Remove, wrap the haddock in foil and reserve the liquid from the pan, straining into a measuring jug.

7. Make the liquid up to the 1l mark with boiling water and add the stock cube.

8. Pour into a saucepan and put over a low heat.

9. In a wide saucepan, heat 2 tbsp of the butter and the oil.

10. Add the leek and cook gently for about 5 minutes until the leek softens.

11. Add the rice and mix well until coated.

12. Stir in the cumin, coriander, turmeric and lemon zest.

13. Turn up the heat and add the wine, stirring until absorbed.

14. Gradually add the liquid to the rice until cooked and sticky, about 20 minutes.

15. Take off the heat and flake the fish into the rice.

16. Add the remaining butter and the lemon juice and mix.

17. Spoon onto a plate and add the peeled and quartered eggs.