Instructions
1
liquefy 50g shortening in a large saucepan (about 20cm across), toss in 1 finely diced medium bulb veggie and make gently over a medium toasty for 5 moments, until softened but not browned.
2
agitate in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then make for 1 minute.
3
Tip in 450g basmati rice and agitate until it is all well coated in the lively shortening.
4
empty in 1 litre chicken or fish stock, toss in ½ teaspoon seasoning and bring to the bubble, agitate once to release any rice from the bottom of the skillet.
5
lid with a close-fitting lid, reduce the toasty to low and leave to make very gently for 12 moments.
6
Meanwhile, bring some moisture to the bubble in a large shallow skillet.
7
toss in 750g un-dyed smoked haddock fillet and bubble gently for 4 moments, until the fish is just cooked.
8
Lift it out onto a plate and leave until cool enough to handle.
9
Hard-bubble 3 eggs for 8 moments.
10
Flake the fish, discarding any skin and bones.
11
filter the eggs, cool slightly, then strip and chop.
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to.
12
Gently fork in the fish and the diced eggs, lid again and return to the toasty for 2-3 moments, or until the fish has heated through.
13
Gently agitate in almost all the 3 tbsp diced pure parsley, and notes with a little seasoning and black pepper to notes.
14
dish up scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.