kedgeree rice mix

Bring the milk, bay leaf and peppercorns to a gentle simmer.
Add the smoked haddock and poach gently until just cooked.
Remove the haddock, flake into large pieces and reserve.
Add the fish bouillon powder to the poaching milk and keep warm.
Melt the butter in a heavy-based pan.
Sweat the shallots until soft.
Add the curry powder and ras el hanout and cook for 1 minute.
Add the arborio rice and stir for 1 minute.
Deglaze with the white wine and reduce.
Gradually add the warm fish stock mixture, stirring regularly, until the rice is cooked.
Fold through the flaked haddock, lemon zest and lemon juice.
Season to taste and chill completely.

curry mayo

Combine the mayonnaise, curry powder, ras el hanout, lemon juice and salt.
Blend until smooth.
Check the seasoning and refrigerate until needed.

curry seasoning

Mix the fine salt, caster sugar, nigella seeds, curry powder and ras el hanout together.
Store in an airtight container until required.

eggs

Boil or steam the eggs for exactly 6 minutes.
Refresh immediately in iced water.
Peel carefully and chill.

Scotch egg assembly

Lightly dust each egg with flour.
Divide the chilled kedgeree mixture into 6 equal portions, about 80g each.
Wrap each portion evenly around an egg, making sure there are no gaps.
Coat each Scotch egg in egg wash.
Cover completely with panko breadcrumbs.
Rest in the fridge for at least 15 minutes before frying.

fry and serve

Deep fry at 180°C until golden brown and crisp.
Drain well and rest for 1 to 2 minutes.
Cut each Scotch egg in half.
Pipe the curry mayo into ramekins and serve alongside.
Arrange the Scotch egg halves on lined serving plates.
Add a lemon wedge.
Sprinkle lightly with curry seasoning.
Finish with chopped chives.
Serve immediately.

presentation

Lined serving plate, ramekin of curry mayo, Scotch egg cut in half to show a soft yolk centre, finished with curry seasoning, chopped chives and a lemon wedge.