Kedgeree

A hearty English breakfast from colonial times: fish cooked in milk, curried rice and egg on one plate.

1. Cook the cod fillet in the milk at a gentle simmer (only just trembling) for 8 minutes, then flake it into larger pieces with a fork.

2. Hard-boil the eggs in 8 minutes, peel them and quarter them.

3. In the butter sweat the finely chopped onion glassy, add the curry powder, and fry it for half a minute, until fragrant.

4. Fold in the rice, pour in enough water to cover it, and covered, over a low heat braise it in 15 minutes, until the rice softens and soaks up the liquid.

5. Gently fold in the fish pieces – taking care not to break them up.

6. Arrange the egg quarters on top, sprinkle over chopped parsley and freshly ground black pepper, then serve drizzled with lemon juice.

Tip: A legacy of British-Indian colonial cooking, it is traditionally made with smoked cod. It is excellent for dinner too.