Even more delicious than the ricy version, in my opinion, this kedgeree is also quicker to cook and eat. The instructions sound a bit fussy but it can all be done in 30 minutes.

Ingredients

• I large cauliflower, lightly cooked and broken into florets
• 1 finely chopped onion
• generous knob of butter or ghee
• 1 tbsp Patak’s curry paste
• 1 tsp dried or 1 tbsp fresh turmeric
• 2 hard boiled free-range eggs
• 100g frozen peas
• 200g undyed smoked haddock
• 1/2 cup of milk or milk substitute
• butter
• handful of parsley
• handful of toasted flaked almonds

Method

1. Preheat oven to 180’C.
2. Break the cauliflower into florets and place in a large roasting pan with the onion, butter, curry paste and turmeric. Toss everything together and place in the oven for 30 minutes.
3. While it’s cooking, put the smoked haddock onto an oiled baking tray with some butter and milk, salt and pepper and set aside.
4. Meanwhile cook the eggs on a a rolling boil for fifteen minutes.
5. Five minutes before the end of the cooking time add the frozen peas then remove from the heat, drain the peas and peel the eggs.
6. After the cauliflower has been cooking for 30 minutes put the smoked haddock into the oven with the cauliflower and cook both for a further 15 minutes.
7. Take the cauliflower and fish out of the oven and then flake the fish into the cooked cauliflower along with the cooking liquid turning everything together.
8. Add the peas and slice the eggs into the mixture.
9. Tip the mixture into a serving bowl and use your kitchen scissors to chop a generous amount of parsley over the top with some flaked almonds.
10. Serve with a wedge of lemon, a dollop of Greek yoghurt and green salad.

Optional: Two handfuls of salad spinach leaves stirred in at the end. give colour and flavour.