• Melt your butter in a pan, then add your onions and garlic and sweat until softened.
• Next add your fruit, curry powder, turmeric, ginger and star anise.
• Then continue to sweat down for a couple of minutes.
• Proceed to add your vegetable stock and then leave on a low heat until the liquid has reduced.
• Then add your vinegar and corn flour to the mixture.
• Remove from the heat, and blend in a food processor.
• Finally, season with salt and lemon and leave to one side for later.

• Firstly, boil your eggs for 6 minutes.
• Then plunge straight into ice water to chill.
• When cool peel of the shell carefully.

• To cook your haddock, place in a pan and cover with milk. Heat on the stove until cooked all the way through and then leave to cool.
• Then blend the raw haddock in a food processor.
• Next add the dill, salt and lemon and mix together.
• When cool, flake in the cooked haddock to the rest of the mixture and stir.

• Next weigh you fish mixture into 100g balls.
• Then flatten the ball onto the palm of your hand. Put an egg into the center and wrap it in the mixture, smoothing it around and creating a nice shape as you go. Repeat with the rest of your mixture.
• Next pop your scotch eggs in the fridge to chill.
• Then pane your scotch eggs by coating in flour (tapping off the excess), then dunk in egg and finally cover in panko breadcrumbs.

For your curry sauce you will need:

• 2 medium carrot
• 1 leek (white only)
• 3 shallots
• 3 garlic cloves
• 2 celery stick
• 1 juice of one lime
• 300g cream
• 2 tbsp curry powder
• Salt

• Peel and cut all your vegetables into thin pieces.
• Then sweat them in a pan, until they become tender.
• Next add your curry powder and lime juice to the mixture.
• Then pour your cream into the pan and then bring the mixture to the boil.
• Continue to cook for five minutes then blitz in a food processor.
• Finally, pass through a sieve. If you’d like your sauce a little thinner, you can always add some extra milk from the haddock.

To cook your haddock you’ll need:

• 500ml milk
• 1 fillet of haddock

• Firstly, portion your haddock fillet into square pieces.
• Then bring your milk to a simmer on a low heat.
• Lay the haddock fillet into the milk and leave it cooking for 5 minutes.
• Then delicately remove the fish from the milk.
• Finally remove the skin from the haddock (when cooked the skin should come off easily and in one piece).

For your eggs:

• Bring a pan of water to the boil.
• Then cook in simmering water for 7 minutes.
• When cooked peel the eggs under running, cold water.

To create your wild rice:

• Firstly cook your rice in boiling water and drain.
• When cooked add a knob of butter to your rice and serve with chopped coriander.

Building your kedgeree:

• In the bottom of your plate add your curry sauce.
• Add a layer of the wild rice.
• For the next layer add your haddock and slices of boiled egg.
• Finish with a garnish of coriander and sea salt.