Instruction

• For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured
• Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins
• Add the rice and stir in well
• Add 600ml water, stir, then bring to the boil
• Reduce to a simmer, then cover for 10 mins
• Take off the heat and leave to stand, covered, for 10-15 mins more
• The rice will be perfectly cooked if you do not lift the lid before the end of the cooking
• Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes
• Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces
• Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer
• Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters
• Gently mix the fish, eggs, parsley, coriander and rice together in the pan
• Serve hot, sprinkled with a few extra herbs