225g long grain rice
Salt and black pepper
1/2 tsp ground turmeric
450g smoked haddock
2 eggs, hard boiled
Little butter
2 spring onions chopped
Generous pinch mace
50-75g peeled prawns
Flatleaf parsley to garnish

1, Put the rice in 500ml boiling water and season with salt, pepper and turmeric. Cover with a tight-fitting lid and boil the rice gently for 15 minutes, stirring well at the beginning and once during cooking.

2, Poach or microwave the fish until just tender. Remove the skin and bones and flake the flesh. Shell and roughly chop the eggs.

3, Drain the cooked rice well, then stir in the butter, fish, chopped eggs, peas, spring onions and mace. Finally check the seasoning and serve with hot buttered toast.