Kedgeree

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the rice, get the oil hot in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured.
2. 2Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
3. 3Add the rice and stir through well. Add 600ml water, stir, then let come to a boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more.
4. 4The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
5. 5In the meantime, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes.
6. 6Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Put the eggs in a pan, cover with water, let come to a boil, then reduce to a simmer.
7. 7Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan.
8. 8ServeServe hot while it's hot, sprinkled with a few extra herbs.