Smoked haddock & cauliflower kedgeree

1 Put the sliced cauliflower in a bowl. In a small pan, combine the vinegar, sugar, 2 tbsp water and a pinch of salt; stir over a medium heat until the sugar has dissolved. Bring to the boil, then pour over the cauliflower; set aside to quick pickle for about 15 minutes, then drain and discard the pickling liquor. Boil the eggs in a pan of simmering water for 6 minutes 30 seconds. Transfer to a bowl of cold water; leave them until about to serve, then peel and halve.

2 Meanwhile, melt the butter in a lidded casserole dish. Add the onion, cauliflower florets and a pinch of salt. Fry over a high heat, stirring occasionally, until caramelised and starting to char (about 8 minutes). Add 3 tbsp water, cover with a lid and cook on a low heat for 3 minutes. Add the curry powder, curry leaves and coriander stalks. Season, then stir-fry, uncovered, for 2 minutes.

3 As the onions and cauliflower are cooking, bring a pan of water to the boil. Add the rice and turmeric and simmer for 5 minutes. Carefully lower in the haddock and simmer for 5 minutes more until the fish is fully cooked through and opaque. Drain well, then add to the onion mixture. Carefully stir everything to combine, taking care not to break up the fish too much. Top with the pickled cauliflower, egg halves and coriander leaves.