Place the rice in a sieve and rinse under cold water. Peel, halve and finely chop the onion. Heat a large saucepan with 1tbsp oil over medium heat and sweat the onions for 3mins. Then add the ground coriander, turmeric and curry powder and cook for a further minute.

Add the rice to the pan along with 400ml of water and 1/2tsp salt and bring to a boil. Cover with a tight fitting lid, turn down the heat and cook for 12mins. Remove from the heat and rest for 8mins, but make sure to leave the lid on.

Whilst the rice is cooking, fill a medium saucepan with water. Add the eggs to the pan. Bring to a boil, turn the heat down and simmer for 4-5mins. Remove the eggs, rinse under cold water and peel. Then set aside. Refill the pan with water and bring back to a boil.

Meanwhile, pour the milk into a medium saucepan, add the bay leaves and bring to a simmer. Now add the fish to the milk and poach the haddock for 5-6mins. Then remove from the heat and transfer to a plate. Peel the skin whilst the fish is still warm and set aside.

Now, cut 3cm off the ends of the asparagus, pod the peas. Add the asparagus to the water and cook for 3mins. Then add the peas for the final minute. Remove the asparagus, then drain the peas, and set aside.

Wash, pick, and chop the parsley and coriander. Fluff up the rice with a fork. Flake the fish into the rice, halve the eggs, add both the peas and eggs, gently mix. If necessary, reheat the rice. Serve the kedgeree with the cooked asparagus.