This is a Scottish classic and one I love as it has a little spice combining with the smoky fish and eggs. It works great as a brunch but it is perfect for our lighter evenings.

Serves 4

Ingredients

25g butter

1 onions, sliced

¼ tsp turmeric powder

2 cardamom pods, split

1 cinnamon stick

1 bay leaf

350g basmati rice, rinsed

600ml chicken or vegetable stock

2-4 eggs, boiled

450g undyed smoked fish

Generous handful flat leaf parsley, roughly chopped

Salt and pepper

1 lemon for serving

Method

Melt the butter in a large heavy-based pan, add the onions and cook over a medium heat for 5 minutes so they are soft and sweet.

Add the spices and bay leaf and stir into the onions and cook for 1-2 minutes to get the flavours moving.

Add the rice and stir to coat in all the spices and butter.

Add the stock and ½ teaspoon salt and bring to a boil. Cover with a lid and lower the temperature to a gentle simmer and cook for 15 minutes.

Whilst this is cooking you need to boil the eggs by bringing a small pot of water to the boil and carefully submerging the eggs.  When the water comes to the boil again set the timer for 5 minutes for soft or 8 for hard. When the time is up remove immediately from the heat and refresh under cold running water. Peel when cool enough to handle. Set aside.

Remove all bones and skin from the smoked fish and flake into largish pieces.

Add the fish and chopped eggs to the rice, and cover and cook gently for a further 5 minutes. Turn off the heat and add the parsley and adjust the seasoning.

Serve with more parsley and a wedge of lemon.