30 minutes

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2 tbsp sunflower oil

3 onions, 2 thinly sliced, 1 finely chopped

Salt and freshly ground black pepper

350g/12½oz smoked, undyed haddock fillets, pin boned

100g/3½oz smoked salmon

250g/9oz basmati rice

3 cardamom pods, split

½ cinnamon stick, about 3cm/1¼in long

½ tsp turmeric

2 large free-range eggs

30g/1oz butter

100ml/3½fl oz single cream

2 tbsp finely chopped fresh coriander

Cayenne pepper, to taste

½ lemon, juice only

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1. Step 1: Cook the fish - Preheat the oven to 200C/180C fan/gas 6. Lay a piece of foil on a baking sheet and place the haddock, skin-side down, on top. Put half of the butter on top of the fish and season with pepper and a little salt. Fold the foil to make a parcel and seal the edges. Bake the fish for 15-18 minutes or until cooked through. Remove the fish from the oven and open the foil. Lay the smoked salmon on top of the haddock, cover with the foil again, and let it stand for 2 minutes. Drain the fish and discard the skin and any bones. Set aside and keep warm.

2. Step 2: Cook the rice - Heat one tablespoon of the oil in a large, non-stick, deep-sided frying pan or sauté pan over medium-high heat. Add the chopped onion, cardamom pods, and cinnamon stick and fry for about 5 minutes, stirring occasionally, until the onion is golden-brown. Add the rice and stir well to coat it with the oil and spices. Pour in 450ml/15fl oz of cold water and stir in the turmeric. Bring to a boil, then reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed and the rice is tender. Take the rice off the heat and let it stand, covered, for 5 minutes. Then fluff up the grains with a fork and remove the cardamom pods and cinnamon stick.

3. Step 3: Make the crispy onion topping - Heat the remaining tablespoon of oil in another frying pan over medium heat. Add the sliced onions and fry slowly, stirring occasionally, for 20-25 minutes until they are soft and caramelized. Season with salt and pepper and drain on kitchen paper. Keep warm until ready to serve.

4. Step 4: Boil the eggs - Place the eggs in a small saucepan and cover with cold water. Bring to the boil over a high heat, then lower the heat and simmer for 6 minutes. Drain the eggs and run them under cold water to stop the cooking process. Peel them carefully and cut them into quarters.

5. Step 5: Assemble the kedgeree - Flake the fish into large pieces, reserving some of the buttery juices. Add the butter, cream, coriander, fish, and eggs to the rice and mix gently. Season with salt, cayenne pepper, and lemon juice to taste. Heat the kedgeree over low heat, stirring once or twice, until everything is warm and well combined. Serve the kedgeree on a large platter or on individual plates, with the crispy onion topping sprinkled over.