A versatile dish, perfect for a quick midweek supper, feeding a crowd, as a moreish hangover cure or weekend brunch. Fresh salmon or haddock can replace the smoked fish, if you prefer.
Serves 6
long-grain brown rice 450g
milk 200ml
bay leaves 2
cardamom pods 2, split
undyed smoked haddock 650g, from a sustainable source, pin-boned
leeks 3 medium, trimmed and sliced thinly
garlic 2 cloves, finely chopped
butter 75g
good olive oil 1 tbsp
curry powder 1 tsp
dried chilli flakes a pinch
baby spinach 100g, washed, stalks removed
creme fraiche 250ml
flat-leaf parsley 3 tbsp, roughly chopped, plus extra to serve
coriander 2 tbsp, roughly chopped, plus extra to serve
lemon juice of 1
eggs 3, just hard-boiled
piment d’espelette to serve (Basque-style mild red pepper)
