Our Recipes

Put the milk and water in a pan with the bay leaf and smoked fish, cover and bring to a gentle simmer. By the time the liquid is simmering, the fish should be cooked. If not, turn it over in the hot liquid and leave off the heat for 2-3 minutes. Remove the fish from the pan and set aside. Discard the bay leaf and reserve the poaching liquid. When the fish is cool enough to handle, break it into flakes, discarding the skin and picking out any bones. Heat the olive oil and a large knob of butter in a pan over a medium heat. Add the onion and sweat for 5-10 minutes, until soft. Stir in the curry powder, then the rinsed rice. Stir the rice gently for a minute or two, then add 300mls of the poaching liquid. Bring to the boil, cover with a tight fitting lid, turn the heat down as low as it will go and cook for 10 minutes. Turn off the heat, fluff up the rice with a fork, then put the lid back on until you are ready to assemble the dish.