Method:

• Step 1

  Put the eggs in a pan and cover with water. Bring to the boil and allow to boil for 5 mins.Transfer the eggs to a bowl of cold water and set aside.

• Step 2

  Boil your rice in a pot with the lid on for 20 mins.

• Step 3

  Finely chop the ginger, coriander and spring onions and chilli. Cut your lemons in halves and then cut one of the halves into thin slices.

• Step 4

  Place the smoked haddock in some tinfoil, season with salt and pepper and the lemon slices. Fold the tinfoil into a parcel and put in the oven for 15 mins.

• Step 5

  In a bowl combine your yoghurt, sweet chilli sauce and the juice of half a lemon in a bowl.

• Step 6

  Heat some oil in a pan and add your mustard seeds and turmeric. Once the seeds start to pop add the spring onions, ginger and chilli and fry for 10 mins.

• Step 7

  Add your cooked rice, frozen peas, half of your coriander and the juice of 1 lemon to the pan and stir to combine.

• Step 8

  Peel the shell off your eggs and slice them into quarters.

• Step 9

  Serve up your  kedgeree and top with the egg and dollops of your chilli yoghurt. Now dig in!