Simple Smoked Haddock Kedgeree

To poach the smoked haddock, place the onion, bay leaf, peppercorns and milk into a pan with a little water and bring to the boil.
Immediately turn down the heat to a gentle simmer and add the smoked haddock fillets, ensure there is enough liquid to cover the fish, if not add a little more water.
Poach the fish gently for 4-5 minutes then remove onto a plate and set aside to cool. Once the fish has cooled sufficiently break each fillet into large flakes and check there are no bones. Set aside.

Add the ghee or butter to a large frying pan, and melt over a medium heat. Add the chopped onion and cook gently for 5 minutes until the onion has softened but not coloured.
Add the spices and sauté gently for a minute until the spices have released their aroma.
Stir the rice into the spicy onion mixture and ensure each grain is coated in the spiced butter.
Add the chicken stock and a teaspoon of salt, bring to the boil before turning down to a gentle simmer. Cover with a lid and cook for 15 minutes checking from time to time to ensure the rice hasn't dried out. Add a little more water during the cooking time if required.
Meanwhile hard boil the eggs for 7 minutes. Once cooked peel the eggs, chop up, then set aside.
Once the rice has cooked remove and discard the whole spices, then stir through the smoked haddock flakes and the chopped up eggs, heat through for 2-3 minutes.
Check the seasoning and adjust with salt and pepper as required. Stir through the chopped parsley and serve immediately onto warmed plates.