hard boiled eggs, one each-ish, keep them soft centred, quartered; cooked long grain or basmati rice; undyed smoked haddock, poached in whole cream milk with butter, ground black pepper and bay leaf for 6-8 mins, drained
to a warm serving dish, flake fish into the rice, add plenty of chopped fresh parsley and some cooking liquor from the fish just so it nestles, foil on top, into a warm oven for ten minutes, serve with the eggs and some more chopped parsley and coriander leaves as garnish