Kedgeree

• 450 g (1 lb) smoked haddock
• 50 g (2

Put the haddock in a saucepan, cover with water and simmer gently for 15-20 minutes or until the fish comes off the skin easily. Take the fish out of its simmering liquid and carefully flake the fish, removing all the skin and bones.

Melt the butter in a heavy-based saucepan and fry the onions until they have turned golden. Add the curry powder and cook for 1 minute, then remove from th