1). Place the haddock in a shallow pan and cover with milk.
2). Add one bay leaf.
3). Bring to a simmer until cooked through (approximately 6-8 minutes).
4). Remove from the pan
5). When the haddock is cooled flake and remove any bones.
5). Heat the olive oil and butter in a shallow casserole dish over a medium heat.
6). Stir in the onion, ginger, garlic, spices, and bay leaf and cook for 3-4 minutes, stirring frequently, until the onion starts to soften.
7). Add the rice and stir to coat in the spices. Pour in the hot stock and bring to a boil.
8). Cover with a lid, reduce the heat and simmer for 15 minutes.
9). Place a pot of boiling water on the hob, add the eggs and poach until just soft.
10). Once the rice is cooked, stir through the flaked haddock, juice of lemon, 1 tablespoon of flat leaf parsley and season with sea salt and freshly ground black pepper.
11). Place the kedgeree in bowls and top with the poached eggs and fresh parsley. Enjoy with a slice of crusty bread.
