Nigel Smith's Smoked Haddock

1. Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the, cinnamon stick turmeric, cardamom pods, and bay leaves, then cook for 1 minute.
2. Tip in the rice and stir until it is all well coated . Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
3. Lightly sauté tomatoes in a small pan, keep warm.
4. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out  on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes.  Drain the eggs, cool slightly, then peel and cut in half
5. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Place a spoonful of rice in bowl, place smoked Haddock, then boiled eggs and tomatoes on top and sprinkle with the sliced spring onion.
6. Team this up with a bottle of Art Series Semillion – this lovely ctitrusy  white with its zesty acidity is a great match!

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