RECIPES BY Rhiannon Lambert


  • 35 minutes
  • 4
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Essential ingredients

3 eggs
200g rice
1 onion, diced
400g skinless, boneless smoked haddock or salmon
500ml vegetable stock
150g frozen peas
150ml milk
100ml water
1 tbsp mild curry powder
1 tsp turmeric
1 lemon
¼ cup chopped parsley


  1. Place the milk and water in a small saucepan and poach the fish fillets over medium heat for 5-10 minutes, until cooked through. Set aside once cooked.
  2. To soft boil the eggs, bring a pan of water to a boil and submerge the eggs for 6½ minutes. If you prefer fully set yolks, leave for 7-8 minutes. Once done, submerge the eggs in cold water and set aside.
  3. Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the spices and toast for 1-2 minutes.
  4. Add the rice to the pan with the stock and the poaching liquid from the fish. Bring to a simmer and cook for 10 minutes.
  5. Meanwhile, peel and quarter the eggs and flake the fish.
  6. Add the fish, peas and parsley to the pan and cook for another 3 minutes, until the peas are tender.
  7. Serve topped with the eggs, a squeeze of lemon and an extra sprinkle of parsley.