Smoked Haddock 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. 1Melt the butterMelt 50g butter in a large saucepan (about 20cm across), add 1 chopped small medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
2. 2Mix in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
3. 3Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
4. 4Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to a boil, stir once to release any rice from the bottom of the pan.
5. 5Cover with a close-fitting lid, lower the heat to low and leave to cook very gently for 12 minutes.
6. 6In the meantime, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and let it simmer for 4 minutes, until the fish is just cooked.
7. 7Lift it out onto a plate and leave until cool enough to handle.
8. 8Hard-boil 3 eggs for 8 minutes.
9. 9Flake the fish, discarding any skin and bones. Tip into a colander and drain the eggs, cool slightly, then peel and chop.
10. 10Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to.
11. 11Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
12. 12ServeGently fold in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.