Smoked Haddock and Saffron Pilaf

Rinse the basmati rice in cold water 3-4 times until the water runs clear to remove excess starch. Soak in cold water for 20 minutes, then drain thoroughly in a sieve.

Place the smoked haddock in a wide pan, skin side down. Pour over the milk, add bay leaves and peppercorns. If the fish isn't submerged, add a splash of water.

Bring the milk to a gentle simmer over medium heat, then reduce to low and poach for 5-7 minutes until the fish flakes easily and is opaque.

Remove the fish carefully. Strain the poaching liquid into a measuring jug. Add water or vegetable stock to the liquid until you have exactly 550ml of total fluid. Discard the fish skin and break the flesh into large flakes, checking for and removing any bones.

In a large Dutch oven or sauté pan, melt the ghee over medium heat. Add the cardamom pods and cinnamon stick, sautéing for 30 seconds until fragrant.

Add the diced onion and sauté for 6-8 minutes until soft and translucent but not browned. Add the garlic, ginger, turmeric, and curry powder. Cook for another 1 minute to cook out the raw spice flavor.

Add the drained rice to the pan. Stir gently for 1-2 minutes to coat the grains in the spiced fat and toast them slightly.

Pour in the 550ml of reserved poaching liquid. Bring to a boil, stir once, then cover with a tight-fitting lid. Reduce heat to the absolute lowest setting and simmer undisturbed for 12 minutes.

Remove the pan from the heat. Do not remove the lid. Let it stand for 5-10 minutes to finish steaming.

Uncover and gently fluff the rice with a fork. Fold in the flaked haddock, lemon juice, and chopped parsley. Taste and adjust salt if necessary (smoked fish is salty, so be careful).