Smoked haddock kedgeree

It's St Andrew's Day and Lorraine's birthday so to celebrate Nadia Sawalha is serving up the ultimate Scottish breakfast treat, Arbroath Smokie Kedgeree.

(Serves 6)

Ingredients:

2 tbsp olive oil1 onion, finely chopped1 tsp dried coriander1tsp turmeric4tsp medium curry powder300g basmati ricePepper, to season300g cooked smoked haddock, or Arbroath smokies, flaked into large chunks10 hard-boiled quails eggs (or four chicken eggs)Fresh coriander, chopped1 tsp nigella seeds, dry fried

Method:

• Heat the oil in a non-stick pan with a lid and fry the onion until soft. Add the coriander, turmeric and curry powder and cook until their aroma is released.

• Stir in the rice and season with pepper only (the fish is already salty). Cover with boiling water until it comes 5cm above the rice.

• Bring to the boil and stir once - turn the heat as low as possible and cover with a tight-fitting lid. Leave to simmer for 15 minutes.

• Spoon the rice into a large serving dish and gently stir in the haddock or smokies and top with the eggs and coriander. Sprinkle with nigella seeds. Serve with mango chutney.

Note: Hot smoked salmon also works well in this recipe.