Smoked Haddock & Chumula Kedgeree

For the Kedgeree

• 200 g/7 oz/1 cup basmati rice
• 2

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain in a colander and leave to one side.

WHILE THE RICE COOKS, boil the eggs in a saucepan of boiling water for 7½ minutes until perfectly medium-soft. Remove with a slotted spoon and put them in a bowl of cold water to cool.

MEANWHILE, PEEL THE GARLIC for the chumula, then chuck all the