Smoked haddock kedgeree with British blue eggs
Heat the milk to boiling point, place the fish in a shallow baking tray and pour over the milk. Season with some black pepper. Allow to sit for about 10 minutes until slightly opaque. Remove the fish from the milk and carefully flake.
Meanwhile, melt the butter in a large frying pan, add the onion and cook until softened. Next stir in the cardamom, mustard and cumin seeds, chilli, curry powder, coriander, turmeric, cinnamon stick and bay leaves and cook gently for 3 minutes, taking care not to burn. Add the kale to the frying pan and allow to wilt slightly.
Add the cooked rice to the frying pan and coat with the spice mixture, heating until warmed through. Add the cream and stir until combined. Next add the pieces of fish to the mixture, carefully stirring to incorporate into the rice mixture, and season to taste with sea salt and ground black pepper.
To serve, put the halved eggs on top and scatter the chopped coriander or parsley over.