Smoked haddock, chickpea & spinach ‘kedgeree’

Step by Step

Step 1

Place the haddock in a shallow frying pan, then cover with cold water. Bring to the boil and simmer gently for 8 minutes until cooked through, opaque and flaking easily with a fork. Remove the fish from the cooking liquid and flake the flesh. Keep warm. Reserve the Pasta with caramelised cauliflower, anchovy & toasted pine nuts I turn to this when I’m short of time and have a mishmash of vegetables that need using up. The no-cook sauce is full of flavour and can be used with pasta on its own or with other brassicas such as broccoli, shredded kale, cavolo nero or a mix. You can also use it with leftover cooked vegetables – toss them in a pan with olive oil to caramelise, heat thoroughly, then toss with pasta Food&Drink MARY’S TIP You can vary the nuts – almonds or walnuts also work here (toast them in the oven on a separate tray for a few minutes until golden) and I often add a spoonful of mixed seeds at the end. This dish is also good cold, so make double for packed lunches the following day. cooking liquid in a measuring jug, making it up to 400ml with water if needed.

Step 2

Heat the oil in a large flameproof casserole and add the onion, garlic and ginger. Cook gently for 5 minutes until softened, then stir in the garam masala and cook for 1 minute more.

Step 3

Stir in the rice and chickpeas and stir to coat in the spice mix. Add the cooking liquid, season, bring to the boil, then cover and simmer gently for 25 minutes until the grains are almost cooked through and the liquid absorbed. Meanwhile, boil the eggs for 8 minutes, then cool under the cold tap and peel.

Step 4

Stir the fish and spinach through the grains, then cover and cook gently for 5 minutes more until the spinach is wilted and the rice tender. Stir in the pumpkin seeds and lemon juice. Check the seasoning. Top with the quartered eggs, scatter with the sumac and parsley, then serve immediately.