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Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side.

3. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices.

4. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture.

5. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes.

6. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock.

7. To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters.

8. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock.

9. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away.