Kedgeree

If using haddock then first pour boiling water over the haddock fillets. Leave the two or three minutes, drain them, peel off the skin and did the fish into manageable pieces.

If using cockles don't have them be the only protein. Half and half mussels and cockles work. Beware pickled cockles, they can be overpowering.

Heat other proteins as necessary.

Heat the oil in a heavy frying or sauté pan. In this fry the sliced onion until pale yellow. If using leeks add them in and cook down. Stir in the curry powder and cayenne. Add the grain, don't wash it. Stir all round together. Pour in water and cover with a tight lid and cook steadily (cauliflower rice does not require much water). Put in the haddock. Continue cooking until the liquid is all absorbed and the rice tender - approximately 10 minutes more. Towards the end of the rice cooking time add in the vegetables and dried fruit. Keep an eye on the rice to see it doesn't stick, and stir with a fork, not a spoon which breaks the rice. Taste for seasoning. Salt may or may no be required. Turn on to a hot serving dish. On the top strew the chopped eggs, almonds and garnish - and, if you like, a nice big lump of butter. Surround with lemon quarters and serve with mango chutney.