Our Skipper's Choice recipes


Serves 4 


  • 300g undyed smoked Haddock
  • 2 bay leaves
  • 300ml milk
  • 4 eggs
  • Handful chopped parsley
  • Handful chopped coriander

For the rice

  • 2 tbsp. vegetable oil
  • 1 large onion, finely chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 2 tsp. curry powder

            300g easy-cook long grain rice, rinsed under running water


  • Method
  • For the rice, heat the oil in a large, lidded pan, add the onion, then
  • gently fry for 5 mins until softened but not coloured. Add the spices
  • season with salt, then continue to fry until the mix start to go brown and
  • fragrant; about 3 mins.
  • Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. 
  • Reduce to a simmer, and then cover for 10 mins.
  • Take off the heat and leave to stand, covered, for 10-15 mins more.
  • The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.